I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different — and in my opinion, even more delicious — Greek-inspired sandwich.
Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more.
1 medium eggplant, sliced into 1/2-inch thick rounds Makes 4 sandwiches.
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
8 slices wheat bread
1/2 cup hummus
12 slices of feta cheese, about 1/4-inch thick
1 cup mint leaves, julienned
4 pieces of red leaf lettuce
1 medium eggplant, sliced into 1/2-inch thick rounds
Makes 4 sandwiches.