This week’s delicious food is a pseudo-vegan classic: eggplant and goat cheese sandwiches. I use this basic (very quick and almost stupidly easy) recipe from Epicurious as a guide, modifying it only a little.
Ingredients:
2 large garlic cloves, minced
3 tbs olive oil
1 foot-long piece of baguette, cut lengthwise
1 small eggplant, cut into 1/2 inch slices
3 medium tomatoes
3 oz. soft fresh goat cheese
fresh basil leaves
Directions:
Prepare barbecue (medium-high heat) or preheat broiler (I broiled, way easier!). Combine oil and garlic in small bowl. Let stand 5 minutes.
Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.
And you can check it out yourself at http://www.epicurious.com/recipes/food/views/Eggplant-Tomato-and-Goat-Cheese-Sandwiches-612
But first off, I don’t grill my bread. That just takes too much time and adds a bit of fat that doesn’t make the sandwich significantly more flavorful. Also, I’ve never used fresh basil leaves (because my basil plant died), so I simply add dried basil to the garlic and oil base and brush it onto the eggplant and tomato slices before I broil them.
I also like to broil a few slices of red bell pepper and top the sandwich them and with lettuce. But that’s just me, because thin sandwiches don’t tend to fill me up.
Anyway. Make it, love it, be Hip.
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