Last week I shared my butter chicken sandwich recipe I had entered into the ACE Bakery sandwich contest. This week I bring to you my second entry – a Grilled Eggplant sandwich. It was so yummy as a sandwich, though I did have the leftovers later in the day on a bed of spinach which was also delish.
One ACE Ciabatta, sliced horizontally
Sea salt or kosher salt
Fresh ground pepper
¼ red onion, thinly sliced
½ eggplant, sliced in ¾ inch slices
¼ small wheel of brie, sliced horizontal
1 fresh tomato
4 large sprigs of fresh basil
2 tablespoons mayo
2 loves of garlic, minced
2 large leafs of fresh lettuce
Preheat BBQ to medium high if grilling, oven to 400 F if roasting. Brush slices of eggplant with olive oil and sprinkle with a touch of salt. Grill for five minutes on each side, or roast in a parchment lined baking dish for 10 minutes on each side if using the oven.
While the eggplant is cooking, sauté the red onion in olive oil at medium high heat until caramelized. In the meantime, mix minced garlic and mayonnaise and set aside.
When the eggplant is nearly done, layer a slice of brie on the top half of the sliced ciabatta and slide both sides of the ciabatta into the oven to toast. When the brie has begun to melt, remove and spread the garlic mayo on the bottom half of the ciabatta, then top with the eggplant, red onion, tomato, lettuce and basil. Add salt and pepper to taste, then top with the top half of the ciabatta. Enjoy!