Best 2 Roasted Eggplant Sandwich With Soy Lime Glaze Recipes

**Indulge in a Flavorful Culinary Journey with Roasted Eggplant Sandwich with Soy-Lime Glaze**

Embark on a tantalizing culinary adventure with the Roasted Eggplant Sandwich, a symphony of flavors that will captivate your taste buds. This sandwich features tender roasted eggplant, perfectly charred and infused with a delightful soy-lime glaze. The interplay of savory and tangy flavors is further enhanced by a vibrant array of toppings, including creamy avocado, crisp cucumber, and a refreshing cilantro-lime crema. Accompanying this main course are two equally enticing recipes: a zesty pickled red onion that adds a pop of color and acidity, and a flavorful charred tomato salsa that brings a touch of heat and smokiness to the dish. Get ready to tantalize your palate with this delectable Roasted Eggplant Sandwich and its accompanying recipes, a culinary experience you won't soon forget.

Let's cook with our recipes!

ROASTED EGGPLANT SANDWICH WITH SOY-LIME GLAZE

Roasted Eggplant Sandwich with Soy-Lime Glaze image

In this vegetarian sandwich that's an ode to the Vietnamese banh mi, eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted to perfection. They emerge creamy from the oven and counterbalance the tangy snap of the quick-pickled carrot, radishes, and cucumber that are piled on top.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 1h35m

Number Of Ingredients 15

Ingredients

2 medium eggplants (1 1/2 pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices)
Kosher salt
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons fresh lime juice
5 tablespoons unseasoned rice vinegar
1 tablespoon plus 1 teaspoon sugar
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 carrot, peeled and julienned
2 radishes, julienned
1 mini cucumber, thinly sliced
1 loaf soft French bread
1/4 cup mayonnaise
1 jalapeño, thinly sliced
1/2 cup packed fresh cilantro leaves or small sprigs

Steps:

Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic.
Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more.
Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar.
Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately.

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

Ingredients

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

Tips:

Choose small to medium-sized eggplants for a more tender and flavorful sandwich.
Pierce the eggplants several times with a fork before roasting to allow the steam to escape and prevent them from exploding.
Roast the eggplants until they are tender and slightly charred, about 30-40 minutes.
Make sure to let the eggplants cool slightly before handling them, as they will be very hot.
For a crispier sandwich, use a panini press or grill to toast the bread and eggplant.
Feel free to experiment with different types of bread, such as sourdough or whole wheat.
Add your favorite toppings, such as sliced tomatoes, avocado, or cheese.

Conclusion:

The roasted eggplant sandwich with soy-lime glaze is a delicious and versatile sandwich that can be enjoyed for lunch, dinner, or a snack. With its tender eggplant, flavorful glaze, and crispy bread, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting sandwich recipe, give this one a try. You won't be disappointed!