It's a long title, but you can't read that and not get hungry! This is a nice vegetarian sandwich for dinner, or a weekend lunch. It is best when it is served warm.
It does take some time to caramelize the onions, but I think we can all agree that it is so worth it! The eggplant is pretty easy to cook. Just make sure you salt it, let it sweat, then dry up the sweat (and brush off the extra salt) with a paper towel .
Ingredients:
- 1/2 an eggplant
- 1 medium onion, chopped
- 1 tsp olive oil
- 1/3 cup goat cheese
- 4 slices bread (thin ciabatta, french baguette, or sandwich thin)
What to do:
1. Cut eggplant in half lengthwise, then in half crosswise. Using two of the quarters, cut 1/2 inch slices. Sprinkle salt on both sides and let side for 10-15 minutes.
2. Heat oil in a large saute pan over medium heat. Add onions. Cook 3 minutes, then reduce to medium-low heat. Continue stirring occasionally for 20 minutes.
3. Use a paper towel to remove sweat and excess salt from eggplant. Heat a flat pan over medium-high heat. Cook each side 4 minutes, until tender and lightly browned.
4. Toast bread, if desired. Mix together the hot caramelized onions and the goat cheese. The goat cheese will soften and become easier to spread on the bread. Top with eggplant. Enjoy while it is warm!
Slight Variation:
I tried this with ricotta cheese instead of goat cheese (because I didn't have any goat cheese). That was a bit bland, so I drizzled some wonderful balsamic vinegar (from the Great Falls farmers market) over the top. And I also added a little bit of basil. That was quite delicious, too!
It does take some time to caramelize the onions, but I think we can all agree that it is so worth it! The eggplant is pretty easy to cook. Just make sure you salt it, let it sweat, then dry up the sweat (and brush off the extra salt) with a paper towel .
Caramelized Onion, Goat Cheese, and Eggplant Open Sandwich
Recipe makes 2 servings
Ingredients:
- 1/2 an eggplant
- 1 medium onion, chopped
- 1 tsp olive oil
- 1/3 cup goat cheese
- 4 slices bread (thin ciabatta, french baguette, or sandwich thin)
What to do:
1. Cut eggplant in half lengthwise, then in half crosswise. Using two of the quarters, cut 1/2 inch slices. Sprinkle salt on both sides and let side for 10-15 minutes.
2. Heat oil in a large saute pan over medium heat. Add onions. Cook 3 minutes, then reduce to medium-low heat. Continue stirring occasionally for 20 minutes.
3. Use a paper towel to remove sweat and excess salt from eggplant. Heat a flat pan over medium-high heat. Cook each side 4 minutes, until tender and lightly browned.
4. Toast bread, if desired. Mix together the hot caramelized onions and the goat cheese. The goat cheese will soften and become easier to spread on the bread. Top with eggplant. Enjoy while it is warm!
Slight Variation:
I tried this with ricotta cheese instead of goat cheese (because I didn't have any goat cheese). That was a bit bland, so I drizzled some wonderful balsamic vinegar (from the Great Falls farmers market) over the top. And I also added a little bit of basil. That was quite delicious, too!
This looks delicious!! Yumm
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