Grilled Eggplant Tomato Sandwich

Grilled Eggplant Tomato Sandwich Image by: Grilled Eggplant Tomato Sandwich Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

  • 1 large eggplant about 1 lb/500 g
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1 pinch pepper
  • 1 loaf focaccia bread
  • 2 tomatoes sliced
  • 6 large basil leaves
Romano Mayo:
  • 1/4 cup light mayonnaise
  • 2 tablespoons finely grated romano cheese
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pepper

Method

Peel eggplant; cut into 1/2-inch (1 cm) thick slices. Sprinkle with salt. Let stand in colander until moisture seeps out, about 10 minutes. Pat dry with paper towel.

Whisk together oil, lemon juice, thyme and pepper; brush half over eggplant. Place on greased grill over medium heat; close lid and grill, turning once and brushing with remaining oil mixture, until tender, about 10 minutes.

Romano Mayo: Meanwhile, in small bowl, whisk together mayonnaise, cheese, lemon juice and pepper; set aside.

Cut focaccia loaf into 4 pieces; cut each in half lengthwise. Sandwich eggplant, Romano Mayo, tomatoes and basil in focaccia.

More eggplant recipes:

Nutritional facts Per serving: about

  • Sodium 987 mg
  • Protein 11 g
  • Calories 490.0
  • Total fat 23 g
  • Potassium 298 mg
  • Cholesterol 9 mg
  • Saturated fat 4 g
  • Total carbohydrate 64 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Eggplant Tomato Sandwich

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