Apa's Eggplant and Tomato Sandwiches
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 large vine ripened tomatoes
- 4 small indian eggplants
- 2 teaspoons fresh basil
- 1⁄2 cup mayonnaise
- 1⁄2 cup olive oil
- 1⁄4 cup kosher salt
- 3 garlic cloves
directions
- Slice eggplants in 1/4 inch vertically (long wise) arrange on plate and salt for 20 minutes. * Salt- Sprinkle liberally with salt to draw out moisture and bitter eggplant juice.
- Slice tomatoes 1/4 inch thick and lightly salt as well.
- Spoon 1/2 cup of mayo into small plastic container and press garlic (using a garlic press) cloves into mayo, stir. Cover and then refrigerate.
- Hand tear basil into strips and sprinkle on tomatoes, cover with paper towel.
- Rinse salted eggplant with warm water and pat dry with paper towels.
- Add olive oil to medium sauce pan and heat on medium avoid smoking oil. You can use grape seed oil as alternative if preferred.
- Place eggplant in oil and cook until each side is golden.
- Eggplant should be placed on a paper towel once done frying.
- Pat tomatoes dry with paper towel and begin assembly, eggplant, tomato, dollop of mayo, eggplant.
- Eat warm.
- You might not like the eggplant skin and prefer to skin sections off.
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RECIPE SUBMITTED BY
I grew up in the kitchen with my Bolivian Abuela and my Mexican Irish Mother. I love cooking but am not the best baker. I love all types of cuisine. My husband and I both prefer savory over sweets. I would love to learn a lot more about cooking and love to collect recipes. I enjoyed watching Alton Brown's cooking show because he explained the science behind a lot of cooking which I find fascinating. Some of my favorite cook books are from Cook's Illustrated, Junior League of Houston (Stop and Smell the Rosemary), and Local Cook Book's from places I visit.