Eggplant sandwich provencal
4
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Sandwich night turns into a sophisticated Mediterranean meal with this grilled eggplant-filled baguette. Salting and draining the eggplant before grilling takes out any extra moisture, but also removes the vegetable's sometimes bitter quality. The added drizzle of balsamic vinegar kisses the eggplant with just a touch of sweetness, and offers a lighter sandwich condiment option that doesn't scrimp on flavor. For a sandwich that will be the envy of the office, prepare the loaf the night before, roll it tightly in plastic wrap, and leave it in the refrigerator so the flavors can blend together.
Ingredients
Table salt
⅛ tsp, or to taste
Uncooked eggplant
¼ medium, about 2 slices, 1/2-inch-thick each
Olive oil
1 tsp
Balsamic vinegar
½ Tbsp
High-fiber bread
2 slice(s), multigrain or sandwich roll
Fresh basil
12 leaf/leaves
Canned pimento
½ cup(s), or about 6 pieces roasted red pepper
Instructions
1
Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
2
Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
3
Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.
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