Vegetarian Eggplant Aubergine Sandwich Recipes

VEGETARIAN EGGPLANT (AUBERGINE) SANDWICH

Steps:

• Slice eggplant into 4 thick slices.
• Broil eggplant until browned on both sides.
• Top one slice of eggplant with 1 oz mozzarella cheese, tomato slices, olive oil and basil.
• Top with another slice of eggplant.
• Return to broiler just until cheese is melted.
• Note: before broiling, if desired, salt eggplant and let sit in a colander or on a pie rack to pull out some of the moisture and bitterness from the eggplant. After 30 minutes, rinse well and dry.

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.