July 19, 2012
Open-Faced Grilled Eggplant Sandwich
Even tastier with celeriac sauce
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon coarse sea salt
1/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 medium-size eggplant (aubergine) (about 1 pound (450g), sliced crosswise into 1/2-inch (1.25cm) rounds
2 medium-size red onions, sliced crosswise into 1/2-inch (1.25cm) rounds
4 heirloom tomatoes, cut crosswise into 1/2-inch (1.25cm) slices
1 loaf of rustic bread, cut diagonally into eight 1/2-inch (1.25cm) slices
freshly ground white pepper
fine sea salt
Preheat a grill or broiler. Soak eight 12-inch (30cm) wooden skewers in water for at least 30 minutes.
In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
Add the vegetables to the bowl and toss to coat.
If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
Recipe from The Inspired Vegan by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
All figures are per serving (assumes eight servings).
Fat: 15 g
Fiber: 12.2 g
Protein: 12.2 g
Carbs: 50.4 g
Sodium: 263 mg
Read more from the Guide to Meat-Free Meals