If you’re not in the mood to prepare elaborate dishes but are looking for something tasty and easy, then you’ll love these eggplant sandwiches. They are perfect for a snack, a rustic dinner on the terrace or in the garden, a Sunday brunch. They are also perfect as a take-away lunch. They are very easy to prepare and the result is a truly appetizing sandwich. You can use wholemeal sliced bread bought at the supermarket (as I did) and they’ll be ready in no time. Or you might consider the idea of making them with a two-tone sliced bread or oatmeal bread. Of course, in this case, the recipe will be more laborious, but you’ll impress even more the people you serve these sandwiches to.
Other similar ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for 4 Eggplant Sandwiches
- 8 slices Wholemeal Sliced Bread
- 1 eggplant
- 2.8 oz mayonnaise
- chives (a few stalks)
- 3.5 oz provolone
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Cast Iron Grill
- 1 Small Bowl
- Scissors
Preparation of the Eggplant Sandwiches
With this recipe, the final result is a soft sandwich similar to a tea sandwich. If you prefer a crunchy sandwich, toast the slices of bread on a griddle before spreading them with the aromatic mayonnaise.
Trim the eggplant, wash it, pat it dry with kitchen paper, and cut it into slices 1/6 to 1/5 inch thick.
Brush them with oil on both sides and salt to taste.
Meanwhile, heat a ridged cast iron grill or griddle very well. When it is hot, lower the flame a bit and grill the eggplants for a few minutes on each side, turning them with tongs.
Put the mayonnaise in a small bowl, add chopped chives with scissors, plenty of freshly ground black pepper, and mix.
With a cheese slicer or peeler, cut thin slices of provolone.
Spread two slices of bread with the flavored mayonnaise.
Place the thinly sliced cheese on one slice.
Then make a layer with the grilled eggplants.
Add more slices of cheese and close the eggplant sandwich with the second slice of bread.
Repeat the same procedure for the preparation of the other three sandwiches. Enjoy! Paola
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