If you had asked me, before I made this sandwich, if I liked eggplant, I would have probably said “not really.” I think that it’s a beautiful vegetable, all shiny and deep purple, but the taste…not to crazy about. But this week, I was completely lured into buying it by it’s total gorgeousness. So, then I hemmed and hawed about what to do with it. I knew I didn’t want something too mushy, so I searched my books and the internet and found a recipe on Epicurious. It called for an open face sandwich, but I made it just a regular sandwich. I photographed it before putting the top slice on, so that you could see how pretty it was. It did make for a thick sandwich, but it was so good! As a bonus, the leftovers are great cold for lunch the next day. This is a wonderful weeknight meal, it was literally ready in 20 minutes.
Eggplant, Tomato, and Goat Cheese Sandwich
Serves 2, plus leftovers for lunch
1 1/2 cup chopped, seeded tomato
1/4 cup chopped fresh basil (or from your freezer)
2 teaspoons red wine vinegar
1 eggplant cut into 1/2 inch slices
4 slices country bread (lightly toasted)
4 oz goat cheese (or to taste)
Combine tomatoes, basil, and vinegar. Season with salt and pepper and set aside.
Preheat broiler. Brush eggplant with olive oil and season with salt and pepper. Broil for 2-3 minutes per side (until golden). Spread goat cheese on bread slices. Top with eggplant and tomatoes.
This is my entry for Weekend Herb Blogging hosted this week by Anh at Food Lover’s Journey and surprise, surprise, it’s basil not cilantro! The basil was from my frozen basil from last summer, it was still so bright and fresh.