Name: Eggplant, Tomato and Goat Cheese Sandwiches
Yield: 2 Servings; can be doubled
Ingredients: 3 tablespoons olive oil; 2 large garlic cloves, minced; 1 12-inch-long piece baguette, cut horizontally in half; 1 small eggplant, cut lengthwise into six 1/2-inch-thick slices; 3 medium tomatoes, cut into 10 slices total; 3 ounces soft fresh goat cheese (such as Montrachet); 12 fresh basil leaves

Recipe information

Yield
2 Servings; can be doubled

Ingredients

3 tablespoons olive oil

2 large garlic cloves, minced

1 12-inch-long piece baguette, cut horizontally in half

1 small eggplant, cut lengthwise into six 1/2-inch-thick slices

3 medium tomatoes, cut into 10 slices total

3 ounces soft fresh goat cheese (such as Montrachet)

12 fresh basil leaves

Preparation

Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
Step 2
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.
Step 3
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.

TagsSandwich Eggplant Vegetable Tomato Goat Cheese Cheese Dairy Main Dinner Lunch Nut Free Vegetarian Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes