E L T SANDWICHES - EGGPLANT (AUBERGINE), LETTUCE, AND TOMATO SAN
Make and share this E L T Sandwiches - Eggplant (Aubergine), Lettuce, and Tomato San recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put eggplant slices in container and brush or sprinkle with liquid smoke.
- Cover and set aside for a 5 minutes.
- Heat oil in hot pan and fry the eggplant strips until browned.
- Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
- Layer the eggplant, lettuce, and tomato on the bread.
- Serve and enjoy!
- Note: avocado is a tasty addition to this sandwich.
EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Quick & Easy Goat Cheese Basil Eggplant Summer Grill/Barbecue Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
- Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
- Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.
VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES
This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!
Provided by Irmgard
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
- Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
- Heat the oil in a large pan and add the eggplant.
- Cook until lightly browned, then remove the eggplant from the pan.
- Heat the extra oil in the same pan.
- Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
- Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
- Add the undrained diced tomatoes, tomato paste, water and wine.
- Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
- Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
- Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
- Simmer until heated through.
Nutrition Facts : Calories 508.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 72.5, Sodium 912.9, Carbohydrate 38, Fiber 10.8, Sugar 16.6, Protein 22.6
GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES
We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches
Number Of Ingredients 6
Steps:
- Prepare a moderately hot grill.
- On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
- Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
- Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
- Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
EGGPLANT (AUBERGINE) SANDWICHES
These are really yummy and look good too. The recipe was originally from a Family Circle Cook Book. Time does not include 30 mins standing time for eggplant
Provided by Latchy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant lengthwise about 1cm thick.
- Choose the 8 largest slices and lay on a tray or board.
- Reserve the rest (see Note) Sprinkle eggplant with salt.
- Allow to stand 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat a large frying pan over medium heat.
- Add oil to cover base of pan.
- When hot add eggplant slices, a few at a time.
- Cook for 2-3 minutes each side until brown.
- Drain on paper towels.
- Season each slice with salt and pepper.
- Sprinkle with cumin if desired.
- Cut capsicum into large pieces.
- Remove seeds and membrane.
- Place cut side down on grill tray.
- Brush skin with oil.
- Cook under preheated grill until skins blackens and blister.
- Cover with damp teatowel until cook.
- Peel of skins.
- and cut into strips.
- Cut the sundried tomatoes into strips.
- On each of 4 serving plates, place a slice of eggplant.
- Spread slices with ricotta or goats cheese.
- Top with sundried tomato and capsicum, reserving some for garnish.
- Sprinkle with basil.
- Cover each with a second slice of eggplant.
- Decorate top with crossed strips of capsicum and sundried tomato.
- Garnish with extra basil leaves.
- Note: Unused eggplant will last a day or two in the refrigerator.
- Finely chop and brown in olive oil with crushed garlic, season well.
- Spread on toast or add to a soup or casserole.
Nutrition Facts : Calories 215, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.5, Sodium 156.3, Carbohydrate 31.5, Fiber 15.9, Sugar 14.2, Protein 11.2
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- Begin by preparing all the vegetables. Slice the aubergine into ¼ inch thick pieces and slice the tomatoes. Slice the bell peppers in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil.
- To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside.
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