Thaieggplantsandwich Recipes

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THAI EGGPLANT SANDWICH



Thai Eggplant Sandwich image

Make and share this Thai Eggplant Sandwich recipe from Food.com.

Provided by Mulligan

Categories     Lunch/Snacks

Time 1h5m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 13

1 eggplant, large
1 tablespoon basil, chopped
2 teaspoons lemon zest
1 teaspoon extra virgin olive oil
1/4 cup golden raisin, chopped coarsly
salt, to taste
black pepper, to taste
9 tablespoons chevre cheese
3 tablespoons extra virgin olive oil
6 slices bread, toasted
18 basil leaves, plus
2 tablespoons fresh basil leaves, slivered for garnish
6 large tomatoes, sliced 1/4 inch thick

Steps:

  • Preheat the oven to 400°F.
  • For the eggplant spread, pierce the eggplant in several places with the tines of a fork. Wrap in aluminum foil and bake for 1 hour. Unwrap the eggplant, let cook slightly, and cut it in half. Scoop the cooked pulp onto a cutting board, discarding as many seeds as possible. Coarsely chop the eggplant and plant it in a mixing bowl. Add the basil leaves, lemon zest, oil, and raisins. Combine well. Season with salt and pepper. Set aside.
  • In another bowl, mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.
  • Preheat the broiler.
  • Assemble the sandwiches. Divide the eggplant spread evenly atop the slices of toasted peasant bread. Cover evenly with the whole basil leaves. Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice. Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
  • Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat source until the tomato just starts to brown, 2-3 minutes. Sprinkle the tops with the slivered basil and serve immediately.

Nutrition Facts : Calories 204.5, Fat 8.9, SaturatedFat 1.3, Sodium 139.6, Carbohydrate 29.2, Fiber 5.8, Sugar 11.3, Protein 4.8

THAI EGGPLANT SANDWICH



Thai Eggplant Sandwich image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield Six servings

Number Of Ingredients 10

1 large eggplant
1 tablespoon chopped fresh basil leaves
2 teaspoons grated lemon zest
3 tablespoons, plus1 teaspoon, extra-virgin olive oil
1/4 cup coarsely chopped golden raisins
Salt and freshly ground pepper to taste
9 ounces mild chevre
6 thick slices peasant bread, lightly toasted
18 fresh large fresh basil leaves, plus 2 tablespoons slivered, for garnish
6 large slices ripe tomato, 1/4-inch thick

Steps:

  • Preheat the oven to 400 degrees. Prick the eggplant with a fork. Wrap in foil and bake 1 hour. Unwrap, let cool slightly and cut in half. Scoop out pulp, discarding as many seeds as possible. Coarsely chop and place in a bowl. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
  • In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
  • To assemble, spread the eggplant mixture evenly over the bread slices. Cover with the whole basil leaves. Spread the chevre mixture over the basil and top each sandwich with a tomato slice. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
  • Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes. Sprinkle with the slivered basil and serve immediately.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 544 milligrams, Sugar 10 grams, TransFat 0 grams

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