ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
SANDWICH THINSANDREG; BAKED EGGPLANT SANDWICH
Provided by Food Network
Yield 6 sandwiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Brush each side of the eggplant slices with garlic infused olive oil and season with salt and pepper to taste. Grill eggplant for approximately 3 minutes per side, until brown grill marks appear and eggplant softens.
- Place grilled eggplant on a rimmed sheet tray and top with a slice of Mozzarella cheese and tomato. Drizzle garlic-inflused infused olive oil on top of the tomato and season to taste with salt and pepper. Bake for 10 minutes until tomato and cheese are hot. Place an eggplant stack between a Sandwich Thins® roll.
- Recipe courtesy of Claire Robinson, 2010
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
GRILLED EGGPLANT SANDWICHES
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
OPEN-FACED EGGPLANT AND TOMATO SANDWICHES
When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 15
Steps:
- Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
- Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
- Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
- Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
- Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
- Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
- Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
- Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
- In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
- Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
- Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
- luscious thing I call an open face sandwich. Enjoy!
EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO
Steps:
- Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.
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.
EGGPLANT (AUBERGINE) AND TOMATO SANDWICHES
The thyme and garlic flavored mayonnaise adds incredible flavor to this tomato and broiled Parmesan crusted eggplant which is served on crusty French bread.
Provided by Marie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and water together and brush it on the eggplant slices.
- Dip both sides of the eggplant into the Parmesan cheese.
- Place slices on a baking sheet and place under broiler.
- Brown both sides, about 5 minutes.
- Set aside to cool.
- Mix garlic and thyme into mayonnaise and spread on bread.
- Layer the eggplant and tomato slices on bread.
- Slice sandwich into 4 sections and serve.
Nutrition Facts : Calories 510.7, Fat 16.6, SaturatedFat 3.7, Cholesterol 66, Sodium 1018.1, Carbohydrate 75.5, Fiber 8.1, Sugar 6.6, Protein 16
GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES
Provided by Marian Burros
Categories lunch, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
- Wash, trim and slice zucchini lengthwise into 4 slices.
- Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
- Slice crust from ends of the bread. Cut into 4 long slices.
- Coarsely grate the cheeses.
- Remove the zucchini from the grill; set aside.
- Mix the anchovy paste with the vinegar.
- Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
- Grill the bread on both sides.
- Chop the basil. Prepare and slice each tomato into 4 thick slices.
- Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
- Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 16 grams, Carbohydrate 105 grams, Fat 27 grams, Fiber 19 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1310 milligrams, Sugar 29 grams, TransFat 0 grams
PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER
Provided by Jill Browning
Categories Sandwich Pepper Tomato Bake Vegetarian Kid-Friendly Yogurt Lunch Mayonnaise Basil Cucumber Eggplant Healthy Bon Appétit Illinois Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- for sauce:
- Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
- Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.
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
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
APA'S EGGPLANT AND TOMATO SANDWICHES
I learned this recipe while in Turkey visiting family. Apa (Kazakh Grandma) made these delicious sandwiches and we ate them up and quick. All you need is a hand full of ingredients and basic cooking skills. Also I never much liked eggplant before I tried this treat and now I can't get enough.
Provided by Misha Bella
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplants in 1/4 inch vertically (long wise) arrange on plate and salt for 20 minutes. * Salt- Sprinkle liberally with salt to draw out moisture and bitter eggplant juice.
- Slice tomatoes 1/4 inch thick and lightly salt as well.
- Spoon 1/2 cup of mayo into small plastic container and press garlic (using a garlic press) cloves into mayo, stir. Cover and then refrigerate.
- Hand tear basil into strips and sprinkle on tomatoes, cover with paper towel.
- Rinse salted eggplant with warm water and pat dry with paper towels.
- Add olive oil to medium sauce pan and heat on medium avoid smoking oil. You can use grape seed oil as alternative if preferred.
- Place eggplant in oil and cook until each side is golden.
- Eggplant should be placed on a paper towel once done frying.
- Pat tomatoes dry with paper towel and begin assembly, eggplant, tomato, dollop of mayo, eggplant.
- Eat warm.
- You might not like the eggplant skin and prefer to skin sections off.
Nutrition Facts : Calories 496.4, Fat 38, SaturatedFat 5.4, Cholesterol 7.6, Sodium 7296.4, Carbohydrate 40.8, Fiber 19.2, Sugar 16, Protein 6.3
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