Description
These grilled eggplant open-faced sandwiches feature smoky eggplant and crusty bread topped with creamy goat cheese and bright tomato-basil mixture—perfect for a light lunch or appetizer.
Ingredients
½ cup chopped, seeded fresh tomatoes
¼ cup chopped fresh basil
2 tsp red wine vinegar
1 small eggplant, cut crosswise into ½-inch slices
Olive oil, for brushing
Six 1-inch-thick slices French bread
9 oz soft mild goat cheese (or honey goat cheese)
Salt and pepper, to taste
Instructions
- In a small bowl, combine chopped tomatoes, basil, and red wine vinegar. Season with salt and pepper. Set aside.
- Preheat grill or broiler to medium-high. Brush eggplant slices and bread with olive oil.
- Grill eggplant slices about 4 minutes per side until tender and golden. Grill bread slices 2 minutes per side until lightly crisp.
- Arrange grilled bread on plates and spread goat cheese evenly over each slice.
- Top each with a grilled eggplant slice. Season with salt and pepper.
- Spoon tomato-basil mixture over the eggplant. Serve immediately.
Notes
- Use ricotta, cream cheese, or feta as cheese alternatives.
- Add toppings like grilled chicken, chickpeas, or prosciutto for protein.
- Drizzle with balsamic glaze or pesto for extra flavor.
- Add red pepper flakes for heat or swap bread for ciabatta or sourdough.
- Grill components in advance, but assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 4g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
