Eggplant sandwiches

Name: Eggplant sandwiches - Codrina E.
Ingredients: a few slices of eggplant; a little butter; a few organic rolls with cheese and white seeds; a few slices of tomatoes; a few slices of Delaco cheese; basil; salt; pepper

Sandwiches - Eggplant sandwiches by Codrina E. - Recipia

On a summer day, I found some small and beautiful eggplants at the market and also picked up some seed rolls, without any clear plan. In the evening, when I wanted to put something quick on the table, I remembered the eggplant sandwiches. I used what I had on hand: butter, cheese, slices of tomatoes, dried basil. You don't need too many ingredients to make something tasty. Quick Info Total time: about 30-35 minutes Preparation time: 10-15 minutes Cooking time: 15-20 minutes Servings: 3-4 sandwiches (depends on the size of the roll and the eggplants) Difficulty: easy Recipe type: warm sandwich, for a quick lunch or dinner Ingredients - a few slices of eggplant (one medium eggplant, sliced about 1 cm thick) - a little butter (for greasing the grill or pan) - a few rolls (ideally with cheese and white seeds, if you find them) - a few slices of tomatoes (1-2 large tomatoes or 3-4 small ones) - a few slices of Delaco cheese or any sliced cheese - dried basil (or fresh, if you have it, but it's not mandatory) - salt - pepper Preparation method 1. Wash the eggplant and slice it not too thick, about the size of your little finger. Sprinkle salt on both sides and let it sit for 10-15 minutes to release some water. 2. Heat the grill or a non-stick pan and grease it with a little butter. Gently wipe the eggplant slices with a paper towel and place them on the grill over medium heat, cooking for a few minutes on each side until they soften slightly and get light browning marks. 3. Cut the rolls in half. 4. On the bottom half of each roll, layer in this order: a slice of cheese, a slice of tomato (sprinkle with salt, pepper, and basil), another slice of cheese, then a grilled eggplant slice. 5. Place the top of the roll back on (the side with seeds). 6. Place all the sandwiches on a tray lined with baking paper. 7. Put the tray in the oven at medium heat (180-200°C) until the rolls are lightly browned and the cheese starts to melt. It doesn't take long, 10-12 minutes is enough. 8. Remove them and serve warm. Why I make this recipe often I make these sandwiches when I want something warm, quick, and uncomplicated. They can be adapted based on what I have in the fridge. I often find eggplants in the summer, and the other ingredients are always on hand. You don't have to spend too much time in the kitchen. Tips and variations Tips - Don't leave the eggplant on the grill too long, so it doesn't dry out. - If you have firmer cheese, cut thin slices so it melts faster. - If the tomatoes are juicier, you can drain them a bit before putting them in the sandwich. Substitutes - You can use any type of cheese, as long as it melts easily. - If you don't have butter, a splash of oil for the grill works too. - Basil can be omitted or replaced with oregano, but it won't change the taste too much. Variations - You can add a bit of crushed garlic on the eggplant for a different flavor. - For a spicy version, add chili flakes over the tomatoes. - If you don't have cheese rolls, use plain rolls or slices of bread. Serving ideas - They are best eaten warm, straight from the tray. - They go well with a simple salad if you want something fresher. - They can also be taken to go, although they won't have the crispy crust anymore. Frequently asked questions 1. Can I use roasted eggplant instead of grilled slices? No, for this recipe the eggplant slice needs to keep its shape and texture. Roasted eggplants become too soft and wet. 2. Can I use melted cheese instead of cheese? You can try, but sliced cheese provides texture and melts nicely. Melted cheese might make the sandwich too wet. 3. Can they be prepared in advance and reheated? They can be made in advance, but they are not as good as fresh out of the oven. The rolls get soggy when stored. 4. What type of rolls work best? Rolls with white seeds or cheese are the most suitable. You can also use plain rolls if you can't find anything else. 5. Can I use other vegetables? You can also add thin slices of zucchini, but the original recipe is with eggplant. Nutritional values Approximately, one sandwich has about 320-370 kcal, depending on how much cheese and the size of the roll. Proteins: 11-13 g, carbohydrates: 35-38 g, fats: 13-16 g. Eggplants and tomatoes don't add many calories, most come from the roll and cheese. These are approximate values and can vary quite a bit. Storage and reheating The sandwiches are best immediately after coming out of the oven. If there are leftovers, they can be stored in the fridge for 1-2 days in a container with a lid, but the roll will get soggy. They can be reheated in the oven on low heat for a few minutes. I do not recommend storing them longer or reheating them in the microwave, as they become soft. They are best made and eaten on the spot.

Eggplant sandwiches

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