Eggplant Aubergine Subs Recipes

CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
• Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
• Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

EGGPLANT SANDWICHES

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.

SPECIAL EGGPLANT SUBS

Steps:

• In a shallow bowl, beat the eggs. Place bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. , Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer with lettuce, eggplant, red peppers, cheese, tomatoes and olives. Drizzle with salad dressing; replace bun tops.

SUPER EGGPLANT SUBS

Steps:

• Preheat oven to 450 degrees F.
• Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.
• Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.
• Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

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.

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).

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.

ROASTED EGGPLANT SUBS

Steps:

• Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Drizzle eggplant with olive oil and sprinkle with salt and pepper.
• Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast about 20 minutes or until vegetables are tender.
• Line a baking sheet with Reynolds® Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting.
• Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.

GRILLED EGGPLANT SANDWICH

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.

EGGPLANT (AUBERGINE) SUBS

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.