Eggplant Aubergine Sandwiches Recipes

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

EASY EGGPLANT (AUBERGINE) SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt.
• Bake for 25 minutes and let cool.
• Cut the baguette into thirds and slice in 1/2 for sandwiches.
• Slice green and red peppers, discarding stems and seeds.
• Slice the tomatoes and red onion and set aside.
• Mix goat and feta cheese together, set aside.
• In separate bowls place oregano, salt, pepper and olive oil.
• Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil.
• Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro.
• Lastly, sprinkle with oregano, salt, and pepper.
• Enjoy!

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

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) PARMESAN" SANDWICHES

Steps:

• Combine the chickpea flour, salt and pepper together in a medium mixing bowl.
• Whisk in enough water (little by little) until the mixture's consistency resembles a thick pancake batter.
• Heat oil in a pan for deep frying.
• Dip a few eggplant slices in the batter to coat them, then carefully drop them into the oil and fry till golden and crispy. Drain on a paper towel-lined pan.
• Repeat with the remaining eggplant slices, working in batches, until all are fried. Note: The batter may thicken upon standing, so add a little water to thin it as you go, if required.
• While the eggplant fritters are cooling, preheat the oven to 350 degrees Farenheit.
• Grease (or coat with nonstick spray) an 8x8 oven-safe baking dish.
• Put a 1/4 inch layer of marinara sauce in the bottom of the dish.
• Add a single layer of eggplant slices.
• Top with another layer of sauce, then a few sprinkles of parmesan, a sprinkle of crushed red pepper and/or jalapenos (if using), and a layer of shredded mozzarella.
• Repeat layers as above until all the eggplant slices are used, or the pan is full (whichever happens first). Leftover slices can be enjoyed plain with marinara sauce for dipping, or frozen for use when making this casserole again.
• Top the final layer with additional sauce and mozzarella cheese.
• Cover with foil and bake for 30 minutes.
• Allow to cool slightly.
• Split the rolls lengthwise, leaving a closed edge or "hinge" on one side.
• Spoon about 1/2 cup of the eggplant casserole into each roll (can be more or less depending on the size of your rolls).
• Serve with potato chips.
• Notes: The egplant fritters can be made in advance and frozen until you are ready to make the casserole. The baked casserole can also be frozen in smaller portions and reheated to make just one or two sandwiches.
• The measurements listed are approximate -- you may not end up using the entire quantity of cheese or sauce, for example, or, depending on your eggplant size, you may want to use a 9x13 pan instead of 8x8.

EGGPLANT (AUBERGINE) SANDWICHES

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.