Roasted aubergine and feta sandwich

    Roasted aubergine and feta sandwich

    (225)
    2saves
    30min


    1 person made this

    About this recipe: Slices of grilled aubergine, tomato and feta cheese are served in a roll with garlic mayo and fresh basil leaves. This is one of my favourite sandwiches of all time!

    Ingredients
    Serves: 2 

    • 1 small aubergine, halved and sliced
    • 1 tablespoon olive oil, or as needed
    • 4 tablespoons mayonnaise
    • 2 cloves garlic, minced
    • 2 sandwich rolls, split and toasted
    • 1 tomato, sliced
    • feta cheese, crumbled
    • fresh basil leaves

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven grill. Brush aubergine slices with olive oil; place them on a baking tray and cook on the top shelf for 10 minutes, or until crispy and softened.
    2. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with slices of aubergine, tomato, feta cheese and basil leaves.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (225)

    Reviews in English (225)

    by
    274

    Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.  -  28 Jul 2007  (Review from Allrecipes US | Canada)

    by
    158

    Mmmmm! I really liked this recipe. I did change a few things though. First of all, I would peel the eggplant. The skin on mine got a little tough after it was cooked, and slice the eggplant into 1/2-inch slices. When they're too thin, they do come out crispy! Instead of brushing with oil, I sprayed the slices with cooking spray and dusted with salt and pepper. I used light mayo and reduced the amount to cut calories. I added 1/4-1/2 tsp garlic powder instead of the garlic cloves because I was short on time. It was delicious!  -  10 Aug 2004  (Review from Allrecipes US | Canada)

    by
    88

    Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill, and I used Portuguese rolls. My husband and I couldn't stop raving about them. This sandwich now has a place of honor in my repetoire.  -  28 Mar 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate