Grilled Eggplant Open Faced Sandwiches

Name: Grilled Eggplant Open Faced Sandwiches
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ½ cups chopped, seeded fresh tomatoes; ¼ cup chopped fresh basil; 2 teaspoons red wine vinegar; 1 small eggplant, (cut crosswise into ½-inch-thick slices); olive oil; Six 1-inch thick slices French bread; 9 ounces soft mild goat cheese ((or honey goat cheese)); salt and pepper, (to taste)

This delicious recipe is a favorite when you want something a little different.

⏱ 37 menit 🔨 Persiapan 25mnt 🔥 Masak 12mnt 📊 Sedang 🍽 6 porsi 👁 34

Bahan-bahan

6 porsi

½ cups chopped, seeded fresh tomatoes
¼ cup chopped fresh basil
2 teaspoons red wine vinegar
1 small eggplant, (cut crosswise into ½-inch-thick slices)
olive oil
Six 1-inch thick slices French bread
9 ounces soft mild goat cheese ((or honey goat cheese))
salt and pepper, (to taste)

Langkah-langkah

In a small bowl, combine the chopped tomatoes, chopped fresh basil and red wine vinegar. Season the mixture to taste with salt and pepper. Set aside.
Preheat the grill to medium-high heat (or preheat broiler). Brush 6 eggplant slices lightly with olive oil (reserve the remaining eggplant for another use). Brush the bread lightly with olive oil. Grill the eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread.
Arrange the bread slices on plates. Spread the goat cheese on top, dividing evenly. Top with the eggplant slices and season with salt and pepper. Using a slotted spoon, mound the tomato mixture on the eggplant, spread to cover and serve.

Panggang & Bakar eggplantgoat cheesesandwichamerican