This is an easy sandwich to make, and is versatile too. I am a vegetarian, and the grilled eggplant gives sandwiches or wraps an extra hearty flavor and filling. It also gives you a chance to use fresh ingredients out of your garden.
~ Large eggplant
~ Olive oil
~ Feta cheese or fresh mozzarella
~ Sandwich roll or wrap
Customize your sandwich with extras like tomato, mayo, onion, pesto, Kalamata olives, etc.
To prepare the eggplant:
Cut into slices approximately 1/4″ thick. Lay the slices on a tray and generously sprinkle with salt on both sides. Allow to sit for about 15 minutes.
Pat dry with paper towels, and brush both sides with olive oil.
Place on the grill, flipping halfway, until both sides are nicely browned. (You can alternately roast in an oven).
You’ll want to make sure that the eggplant is tender, and not dry or tough.
To prepare the sandwich:
Assemble your sandwich or wrap ingredients.
There are several combinations you can do:
A “Greek” version could be romaine lettuce, roasted eggplant, Feta cheese, and Kalamata olives. You can drizzle with a little bit of olive oil as well.
Or, you can do a combination of eggplant, romaine, tomatoes, pesto, and fresh mozzarella.
The eggplant can be used warm or cold. I grill a whole eggplant and save my leftovers.