EGGPLANT SANDWICH

LATE SUMMER EGGPLANT SANDWICH

 
 
 
 

 Eggplant hits hard in late summer. It’s one of those veggies that is so enticing to look at and to pick and carry around like a pet, yet it is sometimes hard to figure out what to do with it. There of course are the staples: babagonouch, Thai eggplant curry, and of course the Italian eggplant parmesan but in all these recipes can be time consuming and most often you will find someone at the table making that strange face of fear upon being asked to “try it, you’ll like it!” I am not saying that the eggplant parmesan is bad. Quite on the contrary it is delicious, if not heavy, decadent and a process to make. One day I will put up that recipe and you’ll love it. But for today, on this very hot Ojai September afternoon, I would like to walk you through one of my favorite summer sandwiches... the Summer Eggplant Sandwich.

* * * * * * * * * * * * * * * * * * * * * * * * * * * *

* * * * * * * * * * * * * * * * * * * * * * * * * * * *

* * * * * * * * * * * * * * * * * * * * * * * * * *

* * * * * * * * * * * * * * * * * * * * * * * * * *

 

I found my way to this sandwich one day while staring at a pile of summer treasures I had harvested from the garden. At peak season, the pile consisted of big heirloom tomatoes: Cherokee Purples, Marigolds, the big Pink Wonder. Also, peppers. Sweet bell and hot alike. Varieties in yellow, purple and lime green. Basil in ways of sweet green and opal, lemon and Thai too. Pea shoots from the flats. Last but not least, all the eggplant. Rosa Bianca, Japanese, Zebra, Globe, Italian, and White.

I figured why not a sandwich, as I love a good sandwich.

This is the ultimate garden sandwich delight

 

summer eggplant sandwich

〰️

summer eggplant sandwich 〰️

TO START: THIS IS WHAT YOU’LL NEED

INGREDIENTS:

Eggplant, tomatoes, peppers, pea shoots or sprouts, garlic, basil (for pesto) and fresh leaves, dill, feta, parmesan, olive oil, vinaigrette and sourdough bread. Salt and pepper too.

PROCESS:

  1. Slice eggplant thinly. Place is a colander over the sink or on a plate and cover with salt. Make sure to cover both sides of the eggplant slices. Let rest for 30 minutes. This will drain the eggplant of extra moisture and rid it of bitterness before cooking.

  2. Make a basic pesto: Put in a food processor: two handfuls of basil, clove or two of garlic, salt and pepper, 1/4 cup parmesan cheese or more if you prefer, toasted pine nuts if you want, and enough olive oil to make a chunky basil paste. I prefer less puree and more garden fresh leafy pesto with a bit of texture. Sometimes people process things so much in the kitchen it’s easy to forget that it just came from the garden. Let’s cook to remember.

  3. Once eggplant has strained, coat both sides of slices with pesto. Lay eggplant on a sheet pan and lightly broil the eggplant until softened and lightly charred. You can also do this in a pan on the stove like cooking chicken. Ultimately, we are looking for a softened eggplant charred and flavored in garlic pesto.

  4. Toast your sourdough and lightly butter if you like.

  5. Spread remaining pesto on the toasted bread.

  6. Assemble sandwich: Layer your eggplant onto of the sliced and pesto sourdough, thick sliced heirloom tomatoes, assortment of garden peppers, feta cheese, sprouts or pea shoots, grated Parmesan, maybe some fresh dill and basil leaves, and a drizzle of vinaigrette (recipe for dressing found here in the salad staples)

  7. Now you are done!