Eggplant’s complex, savory flavor is infused with smoke in these mouthwatering grilled vegetable sandwiches. Garlic chile mayo gives the aubergine base a kick, topped with fresh tomatoes, grilled onions and fresh basil. This recipe comes to us from Patricia of Grab A Plate.
- 1 small eggplant, sliced into 4 rounds, 1/2 inch thick
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 1 large white onion, sliced into 4 rounds, 1/4 inch thick
- 2 tablespoons olive oil, divded
- 4 slices crusty bread
- 4 tablespoons lowfat mayonnaise
- 1 1/2 teaspoons garlic chile paste*
- 1 large tomato, sliced into 4 rounds, 1/4 inch thick
- 1 1/2 teaspoons fresh basil, chiffonade
*Garlic chile paste can be found in the condiment or Asian food section of most grocery stores. Your favorite hot sauce mixed with a mashed garlic clove can be substituted as a makeshift garlic chile paste.
Heat a grill to medium.
Lay the eggplant slices on paper towels and sprinkle with 1 of the teaspoons of salt. Let sit for 30 minutes, rinse and pat dry. Drizzle with 1 tablespoon of the olive oil and season with the remaining teaspoon of the salt and the pepper. Transfer the eggplant slices to the grill and cook, turning frequently, for about 15 minutes, or until soft.
While the eggplant begins grilling, pierce the large onion slices lengthwise with metal skewers. Drizzle another tablespoon olive oil over the onions. Add the onions to the grill about 7 minutes after you put the eggplant on. Cook the onions for 4 minutes, flip and cook 4 minutes more, or until they achieve grill marks.
When the eggplant and onion have finished cooking, remove them from the grill flame. Transfer the crusty slices of bread to the grill and cook for about 2 minutes per side, or until the bread has toasted.
Mix the mayonnaise and garlic chile paste together in a small bowl. Spread about 1 tablespoon per burger on each slice of bread and top with a piece of grilled eggplant. Top the eggplant with tomato, followed by grilled onion. Sprinkle with sliced basil and enjoy.