Best 2 Grilled Eggplant Sandwich Recipes

**Grilled Eggplant Sandwich: A Delightful Fusion of Flavors and Textures**

Embark on a culinary journey with our grilled eggplant sandwich, a symphony of flavors and textures that will tantalize your taste buds. This sandwich showcases the smoky, tender eggplant, perfectly grilled and layered with a medley of fresh and tangy ingredients. From the creamy avocado to the crisp arugula and tangy sun-dried tomatoes, each bite is a burst of flavors that dance on your palate. Indulge in the contrasting textures of soft eggplant, crunchy bread, and velvety avocado, all harmoniously united in this delightful sandwich. With three variations to choose from, this recipe offers a versatile culinary experience, allowing you to customize your sandwich to your liking. Whether you prefer the classic combination of mozzarella and basil, the piquant kick of harissa and feta, or the zesty freshness of lemon vinaigrette and goat cheese, each variation promises a distinct and unforgettable taste sensation.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED EGGPLANT, RED PEPPER, GOAT CHEESE PUMPERNICKEL SANDWICH

Grilled Eggplant, Red Pepper, Goat Cheese Pumpernickel Sandwich image

I love these - these are so easy and such great flavor. I get a nice loaf of fresh pumpernickel and cut thick slices. Add some very thin sliced red onion, grilled eggplant, crumbled goat cheese, fresh basil, garlic aioli and roasted red peppers. Just perfect! I like to press it down lightly as it grills simply brushed with a little oil on the grill and it is a perfect sandwich. Served with a salad, soup or fresh grilled fries.

Provided by SarasotaCook

Categories Lunch/Snacks

Time 40m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 14

Ingredients

8 slices of thick fresh pumpernickel bread
1 eggplant, cut into rounds (I like to use the Japanese eggplant that do not need to be peeled and much sweeter -1/2-inch thick)
1 tomatoes, sliced
1/2 cup red roasted red pepper (jarred peppers work fine for this)
8 ounces goat cheese, crumbled
1/3 cup basil leaves, rough chopped
1 red onion (medium, cut in half and then thin sliced)
1 tablespoon olive oil, to roast the eggplant
salt
pepper
1/3 cup mayonnaise
1 teaspoon garlic, minced
1/2 teaspoon parsley
1/2 teaspoon lemon juice

Steps:

Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
ENJOY! a nice light, bit healthier sandwich.

Nutrition Facts : Calories 523.4, Fat 29.2, SaturatedFat 13.5, Cholesterol 49.9, Sodium 1105.3, Carbohydrate 48.3, Fiber 9.3, Sugar 7.8, Protein 20

GRILLED EGGPLANT SANDWICH

Grilled Eggplant Sandwich image

because of my love of egplant and sandwiches, i decided to make this delightful sammie. happy cooking! sw:)

Provided by Sherri Williams

Categories Sandwiches

Time 25m

Number Of Ingredients 8

Ingredients

1-2 large eggplant (cut 8 equal slices)
1 jar(s) red peppers, sliced (4) equal pieces)
1 large fresh portabello mushroom cap, sliced
4 slice turkey bacon cooked, cut in 1/2
4 oz mozzarella cheese, low-fat
4 Tbsp olive oil, extra virgin
1 Tbsp mixed herbs, dried
kosher salt & pepper to taste

Steps:

1. Slice eggplant. Sprinkle salt on both sides and place on paper towels. This will draw out the water. After 15 minutes, pat dry the eggplant. Brush egglant with 1 tbsp of olive oil. Sprinkle both side with herbs, salt and pepper.
2. On a hot grill pan, add 1 tbsp olive oil. Grill eggplant about 3-4 minutes on each side. Remove from pan.
3. Add 1 tbsp olive oil to grill pan. Add sliced mushrooms and brown on both sides. Remove from pan.
4. Add 1 tbsp olive oil to grill pan. Grill red pepper3 about 2-3 minutes on each side. Remove from pan.
5. In a oven proof pan place 4 slices of eggplant followed by cheese, bacon, mushrooms, red pepper and more cheese. Broil on high until the cheese has melted. Take out of oven and place eggplant slice on top. Enjoy

Tips:

Selecting the right eggplant: Choose firm and shiny eggplants that feel heavy for their size, as they usually have fewer seeds and a better texture.
Prepping the eggplant: Before grilling, slice the eggplant into 1/2-inch thick rounds and sprinkle them with salt. Let them rest for 30 minutes to draw out excess moisture, which will help prevent sogginess.
Grilling the eggplant: Preheat your grill to medium-high heat and lightly oil the grates. Grill the eggplant slices for 5-7 minutes per side, or until they're tender and slightly charred.
Building the sandwich: Layer the grilled eggplant slices on your favorite bread, along with other desired toppings such as roasted red peppers, arugula, tomatoes, and cheese. Drizzle with a flavorful sauce or dressing, such as pesto, balsamic vinegar, or tahini sauce.

Conclusion:

Grilled eggplant sandwiches are a delicious and versatile vegetarian dish that can be enjoyed for lunch, dinner, or even as a snack. With its smoky flavor and tender texture, grilled eggplant makes a great substitute for meat in sandwiches. Experiment with different toppings and sauces to create your own unique flavor combinations. Whether you prefer classic Italian flavors or something more exotic, the possibilities are endless. So next time you're looking for a satisfying and healthy meal, give grilled eggplant sandwiches a try.