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    You are in: Home / Recipes / Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil Recipe
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    Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil

    Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil. Photo by awalde

    1/2 Photos of Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs 10 mins

    10 mins

    Dr. Jenny's Note:

    DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the basil oil

    For the eggplant sandwiches

    Directions:

    1. 1
      For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
    2. 2
      For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
    3. 3
      Preheat a gas or charcoal grill to high.
    4. 4
      Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
    5. 5
      Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
    6. 6
      Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

    Ratings & Reviews:

    • on May 13, 2013

      55

      We thought this was very tasty, although I changed it a tad by using fresh mozzarella, and honey balsamic vinegar, but otherwise made as written. It was a nice change for lunch. Made for Veg n' Swap VIP no. 58. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2011

      55

      I really enjoyed this! I cut it down to a single serving and used store-bought basil oil. I cooked it on an electric griddle and it turned out great. Thanks for sharing. Made for ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2011

      55

      We prepared this as appetizer. Really great in summer days!
      We all loved this because this was not only delicious but also beautiful. I think we all eat with our eyes too.. Done for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil

    Serving Size: 1 (300 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 751.7
     
    Calories from Fat 687
    91%
    Total Fat 76.4 g
    117%
    Saturated Fat 15.2 g
    76%
    Cholesterol 22.4 mg
    7%
    Sodium 154.5 mg
    6%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 5.5 g
    22%
    Sugars 5.8 g
    23%
    Protein 8.5 g
    17%

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