Wow! So it looks like I'm really going to have a couple eggplants soon. So what now? I'm totally unfamiliar with eggplant. Yes, I know what it is but I've never bought one. I know you can make eggplant parmigana, though I'm not sure how eggplant substitutes for chicken (speaking from the chicken-person point of view anyway), and I know its considered a vegetable, but my cooking knowledge on the subject is very limited, so....
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Calling all recipes! Off to Google I go to find something that sounds yummy. Now considering that I'll probably be the only one in my house eating this (and that I have a very limited supply), I found the following recipe:
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Slamtastic Eggplant Sandwich
Submitted By: slamtastic
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
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Submitted By: slamtastic
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
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This warm and toasty sandwich is made with tender cooked eggplant, basil, garlic, mayonnaise, and feta cheese.
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Ingredients:
1 teaspoon vegetable oil
1 eggplant, cut into 1/2-inch slices
1 tablespoon mayonnaise
1 clove garlic, minced
4 crusty sandwich rolls, split and toasted
1 bunch fresh basil leaves
1 cup crumbled feta cheese
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Ingredients:
1 teaspoon vegetable oil
1 eggplant, cut into 1/2-inch slices
1 tablespoon mayonnaise
1 clove garlic, minced
4 crusty sandwich rolls, split and toasted
1 bunch fresh basil leaves
1 cup crumbled feta cheese
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Directions:
1. Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat.
2. Mix together the mayonnaise and garlic in a small bowl.
3. Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.
1. Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat.
2. Mix together the mayonnaise and garlic in a small bowl.
3. Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.
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My mouth is watering at the thought of the ingredients, so I guess that's a good sign. If anybody makes this, let me know if it was as good as it sounds.
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I have a while to wait
before this dish's date
to eat something so good
as purple eggplant food
Melissa and I have eggplant around once a week. My favorite recipe is baked eggplant.
ReplyDelete1. Cut a large eggplant in half, long ways
2. cut the flesh in a grid pattern, only cutting down a little ways into the flesh not all the way through the skin, you're not dicing it. Essentially you're allowing it to spread out and increase the fleshes surface area
3. place flesh side down in a hot pan with a generous amount of oil.
4. fry for 5 minutes on each side.
5. Put the eggplant in a lidded dish and cover with a red sauce of your choice, I like newman's own
6. put on lid and pop into the oven (you preheated it to 350 right?)
7. give it 35 minutes, take it out and remove the lid
8. cover in cheeses (whichever cheeses you like)
9. put back in the oven for 5 minutes