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Bon Appétit

Eggplant, Tomato and Goat Cheese Sandwiches

4.6

(9)

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

  1. 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.

TagsSandwichEggplantVegetableTomatoGoat CheeseCheeseDairyMainDinnerLunchNut FreeVegetarianGrillingBon Appétit
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