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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine. Ingredients:
1 small eggplant, halved and sliced |
1 tablespoon olive oil, or as needed |
1/4 cup mayonnaise |
2 cloves garlic, minced |
2 (6 inch) french sandwich rolls |
1 small tomato, sliced |
1/2 cup crumbled feta cheese |
1/4 cup chopped fresh basil leaves |
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
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