Wednesday, August 8, 2012

Open Faced Eggplant Sandwich

This is completely unrelated to this sandwich, but who else loves grapes as much as I do? When I ran to the store to buy some bread for this sandwich, I bought two bags of grapes. Only one of them made it home with me. I ate the rest as I drove. That is probably not natural, huh? I just love grapes so much, like candy.

In other life news I rode my first century bike ride, that is a 100 miles. It actually came out to be about 107 miles. I'm an overachiever, I know. The weekend actually came out to be 187 miles. Why you ask? The 2012 Wisconsin Bike MS was this weekend. That was totally unrelated to grapes or this sandwich, but I am just so proud to say I rode and raised more than ever for the event this year.

We finally turn to the sandwich, which most of you are more interested in than my above ramblings. All that you need to know about this sandwich is its super easy and delicious. Double the recipe to serve more people. Lose the bread if you don't have any on hand or bread isn't your thing. Who doesn't love bread though, really? It is surprisingly filling but still light. Its the perfect, quick, made to order open faced sammie. The leftover tomato relish is awesome on toast with some goat cheese after you run out of eggplant (or get sick of it after 3 days).


Serves 2
Tomato relish:
2 medium tomatoes, finely chopped, 1 1/2 cups
1/4 cup, scant, finely chopped parsley
1 tablespoon olive oil
2 teaspoons red wine vinegar

2 small or 1 large eggplant
2 slices, 3/4 inch thick, sourdough or country bread, from a round loaf
Olive oil
4 ounces goat cheese

  1. Combine the tomato, parsely, olive oil, and vinegar in a medium bowl. Season to taste with salt and pepper, set aside for later.
  2. Trim off the top and the bottom of each eggplant, then cut 2 (1-inch thick) slices lengthwise from the center, discarding the remainder (the rounded, skinned outside portions are discarded). Brush the cut sides with olive oil and sprinkle with 1/4 teaspoon salt. Heat a heavy bottom skillet over medium heat, cooking on each side for about 6-7 minutes or until nicely browned. 
  3. For the bread, lightly brush both sides with oil. Toast them in the same pan as the eggplant or under a hot broiler, until lightly golden. 
  4. To assemble the sandwich, spread goat cheese on each piece of bread and place the eggplant on top of that. Finish each off with half of the tomato relish.

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