Open Face Grilled Eggplant Sandwiches Recipe

Name: Open Face Grilled Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tbs. extra-virgin olive oil; more for brushing; 2 Tbs. minced fresh mint, plus small leaves for garnish; 2 Tbs. minced shallot; 1 Tbs. balsamic vinegar; 1/3 cup pitted Kalamata olives, finely chopped; 2 Tbs. toasted walnuts, finely chopped; 1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds; 4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread; Kosher salt and freshly ground black pepper; 1 oz. mixed baby greens; 1 8-oz. package burrata (or fresh mozzarella), drained

Servings: persons

Tbs. extra-virgin olive oil; more for brushing
2 Tbs. minced fresh mint, plus small leaves for garnish
2 Tbs. minced shallot
1 Tbs. balsamic vinegar
1/3 cup pitted Kalamata olives, finely chopped
2 Tbs. toasted walnuts, finely chopped
1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
Kosher salt and freshly ground black pepper
1 oz. mixed baby greens
1 8-oz. package burrata (or fresh mozzarella), drained

1
Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.
2
Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.
3
Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.
4
Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Tbs. extra-virgin olive oil; more for brushing, 2 Tbs. minced fresh mint, plus small leaves for garnish, 2 Tbs. minced shallot, 1 Tbs. balsamic vinegar, and more.

Yes, Open Face Grilled Eggplant Sandwiches 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.

Open Face Grilled Eggplant Sandwiches

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