Eggplant Tomato And Goat Cheese Sandwiches Recipes

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EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO



Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

1 egg, beaten and mixed with 1 tablespoon water
1 eggplant, peeled and sliced into 1/4 inch rounds
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
2 teaspoons thyme leaves
2 tomatoes, sliced
1 loaf French bread, sliced in half lengthwise

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



Eggplant, Tomato and Goat Cheese Sandwiches image

Provided by Brenda Louch

Categories     Sandwich     Tomato     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Basil     Eggplant     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Make 6

Number Of Ingredients 7

1 1/2 cups chopped seeded tomatoes
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar
1 large eggplant, cut lengthwise into 1/2-inch-thick slices
Olive oil
6 large 1/2-inch-thick slices country-style French bread
9 ounces soft mild goat cheese (such as Montrachet)

Steps:

  • Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES



Eggplant, Tomato and Goat Cheese Sandwiches image

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

3 tablespoons olive oil
2 large garlic cloves, minced
1 12-inch-long piece baguette, cut horizontally in half
1 small eggplant, cut lengthwise into six 1/2-inch-thick slices
3 medium tomatoes, cut into 10 slices total
3 ounces soft fresh goat cheese (such as Montrachet)
12 fresh basil leaves

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.

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

EGGPLANT SANDWICHES W/ GOAT CHEESE, TOMATO, & BASIL



Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil image

DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup olive oil
1 cup packed basil leaves
kosher salt, to taste
fresh ground pepper, to taste
2 medium eggplants, cut crosswise into 1/4 inch slices, 16 slices (about 1 lb each)
2 large beefsteak tomatoes, cut into 1/4 inch slices, 8 slices
1 1/2 cups olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, coarsely chopped
8 ounces goat cheese, thinly sliced
1/2 cup packed basil leaves, chiffonade
kosher salt, to taste
fresh ground pepper, to taste
basil oil

Steps:

  • For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
  • For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
  • Preheat a gas or charcoal grill to high.
  • Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
  • Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
  • Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

Nutrition Facts : Calories 751.8, Fat 76.4, SaturatedFat 15.2, Cholesterol 22.4, Sodium 154.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.8, Protein 8.6

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

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

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

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.

ROASTED EGGPLANT SANDWICHES



Roasted Eggplant Sandwiches image

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

Provided by Brittney Tun

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  • Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  • Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  • Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g

EGGPLANT SANDWICHES



Eggplant Sandwiches image

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

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

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, TOMATO AND 2-CHEESE SANDWICHES



Grilled Eggplant, Tomato And 2-Cheese Sandwiches image

Provided by Marian Burros

Categories     lunch, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 eggplant, about 1 1/2 pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste

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

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