Grilled Eggplant Sandwiches With Red Onion And Aiol

Name: Grilled Eggplant Sandwiches With Red Onion And Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aioli:; 1/4 cup light mayonnaise; 1 tablespoon extravirgin olive oil; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; Sandwiches:; 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices; 1 tablespoon kosher salt; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh parsley; 1/2 teaspoon chopped fresh rosemary; Cooking spray; 4 (1/2-inch-thick) slices red onion; 8 (1/2-inch-thick) slices Italian bread; 8 (1/4-inch-thick) slices tomato; 2 cups lightly packed arugula leaves

Servings: persons

Aioli:
1/4 cup light mayonnaise
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
Sandwiches:
1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1 tablespoon kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
Cooking spray
4 (1/2-inch-thick) slices red onion
8 (1/2-inch-thick) slices Italian bread
8 (1/4-inch-thick) slices tomato
2 cups lightly packed arugula leaves

1
To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
2
To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
3
Prepare grill.
4
Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
5
Arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
6
Spread about 2 teaspoons aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula. Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
7
Wine note: With vegetables we often think white wine, but grilled eggplant's smoky flavor and pleasantly bitter skin marries well with medium-bodied, rustic reds. Try a Tuscan blend like Tenuta di Arceno PrimaVoce 2003 ($20). The wine's cherry fruit has hints of leather and earth to amplify the herbal flavors of rosemary and thyme, while its vivid acidity balances the creamy aioli. --Jeffery Lindenmuth
8
Note: Sprinkle eggplant with salt; let it stand, applying pressure periodically, and rinse before grilling to leach excess moisture and bitterness.

258

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

You need 16 ingredients. The key ingredients include: Aioli:, 1/4 cup light mayonnaise, 1 tablespoon extravirgin olive oil, 1 tablespoon fresh lemon juice, and more.

Yes, Grilled Eggplant Sandwiches With Red Onion And Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Sandwiches With Red Onion And Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions