The Gourmet Mama

If you’re bored of the same old sandwiches day in and day out, here’s a cool new one for you. I’ll warn you upfront that this is a grown-up sandwich . . . kids aren’t likely to enjoy it, so plan for something simpler for them.

This sandwich takes eggplant and turns it into something really wonderful with the addition of garlic and fresh basil and, my favorite, a little cream cheese. Awesome.

My husband hates eggplant but he still brings me a bag of them every time he goes to the market because he knows I like them. Lately, though, my standby recipes for this cool looking vegetable are getting a little dog-eared and I wanted something new. I found the original sandwich recipe on EggplantRecipes.com and adapted it slightly for my use. And guess what? My husband tried the sandwich, liked it and asked for more! Just goes to show that anything prepared right can be delicious.

Eggplant Tomato Sandwiches

Makes about 6 sandwiches

4 oz. cream cheese

1.5 Tblsp. basil, chopped

1 Tblsp. red pepper, minced

4 Tblsp. oil

2 cloves garlic, minced

2 small eggplants, sliced across 1/2″ thick

2 large tomatoes, sliced

salt

Bread of your choice

In a bowl, mix the oil, half the basil and the garlic, along with a pinch of salt. Drop the slices of eggplant into the mixture, flip to coat both sides and set aside. I took a picture of the eggplant at this point because the colors thrilled me, check it out:

While the eggplant is soaking in all the basil and garlic goodness, take the cream cheese and add another pinch of salt, the remaining basil, and the red pepper. Mix well. You could also add pepper, but I didn’t have any on hand.

Now, heat the frying pan and drop in your slices of eggplant. Let them cook until they no longer sizzle when you press them with a spatula. This should take about 3 minutes.

Flip the eggplant and cook until done on the other side. They will be scorched, but don’t worry, they’ll be delicious!

Now, to assemble your sandwich . . . spread the cream cheese mixture on your bread. Add the hot eggplant slices (which melt into the cream cheese . . . mmmmm!) and top with tomatoes. If you like, a little sprinkle of salt is perfect here, then cap with the remaining bread. Serve.

This recipe sounds long and complicated, but it does come together quickly and if it’s more fuss than you’ve made over a sandwich since you were four, don’t worry, it is WELL worth the effort!

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