Eggplant isn’t very glamorous but it is versatile. You can roast it, grill it, puree it for dips and sauces and all are good. What I like about this sandwich is actually the spread. I took a page from one of Sarah’s favorite shows, Top Chef, and “deconstructed” baba ganoush. Instead of mashing it altogether I made a spread with some of the ingredients in baba ganoush to make a fantastic baste for the eggplant and also to top the sandwich. This sandwich has become one of my favorites and just in time for summer grilling.

Kristy

Ingredients:

  • 1-2 baby globe or Japanese eggplants (enough for 4 1/2 inch thick slices)
  • 2 slices provolone cheese (omit for a vegan sandwich)
  • 1 tomato, sliced
  • 1/2 white or yellow onion, thinly sliced
  • 4 slices whole grain bread (I used a seeded bread to go with the sesame seed flavor of the tahini)
  • 1 clove garlic, minced
  • 1 lemon, juiced (about 2 tbsp)
  • 1 tbsp plus 1 tsp extra virgin olive oil
  • 2 tbsp tahini

Preparation:

  1. In a small bowl whisk together the garlic, lemon juice, 1 tbsp olive oil and the tahini.
  2. Heat your grill pan or outdoor grill to high.

    Baste the eggplant slices with the tahini spread

  3. Slice the eggplant into 4 1/2 inch thick slices and baste with the sauce.

    Grill eggplant slices until tender

  4. Place on the grill and cook until tender, about 3 minutes or so on each side, depending on the heat of your grill.
  5. Brush the remaining 1 tsp of olive oil on the bread and place on the grill to toast (remove the eggplant when done to a plate if you don’t have enough room for both on the grill).
  6. Construct your sandwich by placing 2 slices of eggplant on one  piece of toast, top with one slice of cheese, tomato, onion and 1 tbspn tahini spread and another piece of toast.

Nutritional Info:

Makes 2 sandwiches.

Serving size 1 sandwich.

Nutrients per serving:  Calories: 500.5, Cal. from Fat: 251.5, Total Fat: 28.5g, Sat. Fat: 6g, Carbs: 45.5g, Fiber: 17.5g, Sugars: 2g, Protein: 18.5g, Sodium: 395.5mg, Chol: 0mg

Notes:

This recipe doesn’t ‘save’ very well so make sure to only make as many servings as you’ll need for one meal.

 

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