Grilled Eggplant Sandwiches Recipes

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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 SANDWICHES



Grilled Eggplant Sandwiches image

Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant, sliced into 1/4-inch-thick rounds
Kosher salt and freshly ground black pepper
1 large ciabatta loaf, split
3/4 cup extra-virgin olive oil
1 bunch scallions, trimmed
1 clove garlic
1 cup hummus
One 4-ounce block feta cheese, sliced 1/8 inch thick
1 cup lightly packed arugula
1/2 cup fresh basil leaves
1/4 cup fresh dill fronds
1 lemon, halved

Steps:

  • Preheat a grill or grill pan over high heat.
  • Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
  • Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
  • Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
  • Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
  • Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
  • To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

GRILLED EGGPLANT PEPPER SANDWICHES



Grilled Eggplant Pepper Sandwiches image

I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup pitted ripe olives
2 to 3 tablespoons balsamic vinegar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
SANDWICHES:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1 large eggplant, cut lengthwise into 1/2-inch slices
2 large sweet red peppers, quartered
8 slices firm white bread (1/2 inch thick)
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

Nutrition Facts : Calories 463 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 844mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 8g fiber), Protein 7g protein.

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.

GRILLED EGGPLANT, ONION, AND RED PEPPER SANDWICH



Grilled Eggplant, Onion, and Red Pepper Sandwich image

This quick and easy grilled eggplant sandwich is a healthy substitute for a burger, and it tastes great! I cooked the eggplant and other veggies in a grill press to save time, but you could also use a grill pan or barbecue grill to prepare them.

Provided by Marcia

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 10m

Yield 2

Number Of Ingredients 9

cooking spray
1 purple eggplant, peeled and cut into 1/2-inch slices
2 tablespoons grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
1 sweet onion, cut in 1/4-inch slices
1 sweet red bell pepper, broadly sliced
2 sandwich rolls
2 slices provolone cheese

Steps:

  • Preheat a panini press.
  • Spray 1 side of each eggplant slice with cooking spray. Turn slices over and sprinkle with Parmesan cheese, black pepper, and oregano, then spray with cooking spray. Place eggplant slices in the panini press and close the lid. Add 2 slices of onion and 4 pieces of red bell pepper to the panini press and close the lid. Cook veggies for about 5 minutes.
  • Meanwhile, toast sandwich rolls and place on individual serving plates.
  • Place 1 slice of provolone on the bottom half of each roll, then add grilled eggplant, onion, and bell pepper slices. Cover each with top half of the roll and enjoy.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 48.9 g, Cholesterol 24 mg, Fat 12.1 g, Fiber 13 g, Protein 17.1 g, SaturatedFat 6.4 g, Sodium 576.6 mg, Sugar 12.2 g

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

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

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

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

OPEN-FACE GRILLED EGGPLANT SANDWICHES



Open-Face Grilled Eggplant Sandwiches image

Make and share this Open-Face Grilled Eggplant Sandwiches recipe from Food.com.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices peasant bread
extra virgin olive oil, for brushing
1 1/4 lbs eggplants, sliced crosswise 1 inch thick
salt & freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 lb buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
coarse sea salt

Steps:

  • Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
  • Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
  • Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

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Top Asked Questions

How to make a grilled eggplant sandwich with cheese?
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.
How to cook eggplant rolls on the grill?
Directions. 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.
What kind of bread is best for grilled eggplant?
Grilled Eggplant sandwiches with Red Onion & Aioli Recipe | MyRecipes For these grilled eggplant sandwiches, use a sliced loaf of good-quality Italian bread; its dense texture stands up to grilling. Red onion and creamy aioli sauce put this flavorful sandwich over the top.
How do you cook eggplant in the oven?
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.

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