GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
- Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
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.
EASY EGGPLANT (AUBERGINE) SANDWICH
Make and share this Easy Eggplant (Aubergine) Sandwich recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 45m
Yield 3 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 565.9, Fat 9.6, SaturatedFat 3.2, Cholesterol 11.1, Sodium 1072.7, Carbohydrate 103.5, Fiber 14.4, Sugar 13.4, Protein 19.2
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
FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
EGGPLANT (AUBERGINE) SUBS
I love eggplant cooked this way. This makes a very nice alternative to a meat sandwich. It will remind you of a tenderloin sandwich. It has a wonderful flavor. Prep time includes 1 hour to soak eggplant, this, according to my mom, takes out the bitterness.
Provided by morelhunter
Categories Lunch/Snacks
Time P2m28DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour.
- Drain well and pat dry.
- Dip in egg or egg substitute and roll in cracker crumbs.
- Fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through.
- Remove, drain on paper towel.
- On bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives.
- Drizzle with italian dressing, replace bun tops.
Nutrition Facts : Calories 553.2, Fat 35.3, SaturatedFat 11.1, Cholesterol 151.4, Sodium 1629.5, Carbohydrate 39.6, Fiber 7.6, Sugar 5.8, Protein 21.7
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