Eggplant Aubergine Sandwiches Food

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

EGGPLANT (AUBERGINE) PATTIES

Steps:

• Peel eggplant and cut into small pieces.
• Boil in salted water until tender.
• Drain well and mash.
• Stir in all other ingredients.
• Spray non-stick skillet with cooking spray, or add a small amount of oil.
• Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.

EASY EGGPLANT (AUBERGINE) SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt.
• Bake for 25 minutes and let cool.
• Cut the baguette into thirds and slice in 1/2 for sandwiches.
• Slice green and red peppers, discarding stems and seeds.
• Slice the tomatoes and red onion and set aside.
• Mix goat and feta cheese together, set aside.
• In separate bowls place oregano, salt, pepper and olive oil.
• Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil.
• Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro.
• Lastly, sprinkle with oregano, salt, and pepper.
• Enjoy!

"EGGPLANT (AUBERGINE) PARMESAN" SANDWICHES

Steps:

• Combine the chickpea flour, salt and pepper together in a medium mixing bowl.
• Whisk in enough water (little by little) until the mixture's consistency resembles a thick pancake batter.
• Heat oil in a pan for deep frying.
• Dip a few eggplant slices in the batter to coat them, then carefully drop them into the oil and fry till golden and crispy. Drain on a paper towel-lined pan.
• Repeat with the remaining eggplant slices, working in batches, until all are fried. Note: The batter may thicken upon standing, so add a little water to thin it as you go, if required.
• While the eggplant fritters are cooling, preheat the oven to 350 degrees Farenheit.
• Grease (or coat with nonstick spray) an 8x8 oven-safe baking dish.
• Put a 1/4 inch layer of marinara sauce in the bottom of the dish.
• Add a single layer of eggplant slices.
• Top with another layer of sauce, then a few sprinkles of parmesan, a sprinkle of crushed red pepper and/or jalapenos (if using), and a layer of shredded mozzarella.
• Repeat layers as above until all the eggplant slices are used, or the pan is full (whichever happens first). Leftover slices can be enjoyed plain with marinara sauce for dipping, or frozen for use when making this casserole again.
• Top the final layer with additional sauce and mozzarella cheese.
• Cover with foil and bake for 30 minutes.
• Allow to cool slightly.
• Split the rolls lengthwise, leaving a closed edge or "hinge" on one side.
• Spoon about 1/2 cup of the eggplant casserole into each roll (can be more or less depending on the size of your rolls).
• Serve with potato chips.
• Notes: The egplant fritters can be made in advance and frozen until you are ready to make the casserole. The baked casserole can also be frozen in smaller portions and reheated to make just one or two sandwiches.
• The measurements listed are approximate -- you may not end up using the entire quantity of cheese or sauce, for example, or, depending on your eggplant size, you may want to use a 9x13 pan instead of 8x8.

EGGPLANT (AUBERGINE) AND PEPPER PARMESAN SANDWICHES

Steps:

• 1 Preheat the oven broiler.
• 2 Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
• 3 Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

E L T SANDWICHES - EGGPLANT (AUBERGINE), LETTUCE, AND TOMATO SAN

Steps:

• Put eggplant slices in container and brush or sprinkle with liquid smoke.
• Cover and set aside for a 5 minutes.
• Heat oil in hot pan and fry the eggplant strips until browned.
• Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
• Layer the eggplant, lettuce, and tomato on the bread.
• Serve and enjoy!
• Note: avocado is a tasty addition to this sandwich.

FRIED EGGPLANT (AUBERGINE) 'SANDWICHES'

Steps:

• Lightly salt the eggplant rounds and put them in a colander to drain.
• Mash together ricotta, cream cheese and Parmesan with a fork.
• Mix in the all the pepper cubes.
• Season lightly with salt and generously with freshly ground pepper.
• Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a 'sandwich'.
• Heat approximately 1 ½- 2 inches oil in large skillet.
• Put flour on a plate and on another, the breadcrumbs.
• Dip the 'sandwiches' first in the flour, then in the beaten egg, and finally in the breadcrumbs.
• Fry until golden-brown, turning over when bottom side is done.
• Drain on paper toweling.
• Serve hot with Basil Sauce.
• To make Basil Sauce: Combine all sauce ingredients; season to taste.

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

GRILLED EGGPLANT (AUBERGINE) AND PEPPER SANDWICHES

Steps:

• Quarter the sweet peppers lengthwise. Remove and discard the stems, seeds and membranes.
• Brush eggplant slices with oil, grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium hot coals for 4 minutes, or broil.
• Turn and grill 3 to 5 minutes more or till eggplant slices are tender and sweet peppers are slightly charred.
• Remove veggies from grill,set aside.
• Spread one side of each French bread slice with goat cheese and mustard.
• Layer three eggplant slices and two sweet pepper quarters on each of four bread slices.
• Top with remaining bread slices.
• Serve warm.

EGGPLANT (AUBERGINE) AND TOMATO SANDWICHES

Steps:

• Beat egg and water together and brush it on the eggplant slices.
• Dip both sides of the eggplant into the Parmesan cheese.
• Place slices on a baking sheet and place under broiler.
• Brown both sides, about 5 minutes.
• Set aside to cool.
• Mix garlic and thyme into mayonnaise and spread on bread.
• Layer the eggplant and tomato slices on bread.
• Slice sandwich into 4 sections and serve.

EGGPLANT (AUBERGINE) SANDWICHES

Steps:

• Slice eggplant lengthwise about 1cm thick.
• Choose the 8 largest slices and lay on a tray or board.
• Reserve the rest (see Note) Sprinkle eggplant with salt.
• Allow to stand 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat a large frying pan over medium heat.
• Add oil to cover base of pan.
• When hot add eggplant slices, a few at a time.
• Cook for 2-3 minutes each side until brown.
• Drain on paper towels.
• Season each slice with salt and pepper.
• Sprinkle with cumin if desired.
• Cut capsicum into large pieces.
• Remove seeds and membrane.
• Place cut side down on grill tray.
• Brush skin with oil.
• Cook under preheated grill until skins blackens and blister.
• Cover with damp teatowel until cook.
• Peel of skins.
• and cut into strips.
• Cut the sundried tomatoes into strips.
• On each of 4 serving plates, place a slice of eggplant.
• Spread slices with ricotta or goats cheese.
• Top with sundried tomato and capsicum, reserving some for garnish.
• Sprinkle with basil.
• Cover each with a second slice of eggplant.
• Decorate top with crossed strips of capsicum and sundried tomato.
• Garnish with extra basil leaves.
• Note: Unused eggplant will last a day or two in the refrigerator.
• Finely chop and brown in olive oil with crushed garlic, season well.
• Spread on toast or add to a soup or casserole.