Grilled Eggplant and Fresh Herb Salad Subs with Par

Name: Grilled Eggplant and Fresh Herb Salad Subs with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small eggplants, peeled and halved lengthwise; 1/2 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 4 crusty rolls, split; 3 tablespoons red wine vinegar; 1 garlic clove, minced; 1/2 cup finely chopped celery, plus 1/3 cup celery leaves; 1/2 cup flat-leaf parsley leaves; 1/3 cup snipped chives; 1/3 cup basil leaves, torn; 3/4 cup shaved Parmesan cheese (about 2 ounces)

Servings: persons

1 1/2 pounds small eggplants, peeled and halved lengthwise
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 crusty rolls, split
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 cup finely chopped celery, plus 1/3 cup celery leaves
1/2 cup flat-leaf parsley leaves
1/3 cup snipped chives
1/3 cup basil leaves, torn
3/4 cup shaved Parmesan cheese (about 2 ounces)

1
Light a grill or heat the broiler.
2
Brush the eggplants with olive oil and season with salt and pepper.
3
Grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes.
4
Transfer to a cutting board and coarsely chop.
5
Brush the cut sides of the rolls with olive oil and grill on both sides until lightly toasted, about 1 minute.
6
Meanwhile, in a large bowl, whisk the 1/2 cup of olive oil with the vinegar and garlic.
7
Season with salt and pepper.
8
Add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat.
9
Mound the salad on the rolls and top with the Parmesan.
10
Close the sandwiches, cut them in half and serve.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds small eggplants, peeled and halved lengthwise, 1/2 cup extra-virgin olive oil, plus more for brushing, Salt and freshly ground pepper, 4 crusty rolls, split, and more.

Yes, Grilled Eggplant and Fresh Herb Salad Subs with Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant and Fresh Herb Salad Subs with Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions