Main
Recipes
Course
Sandwiches
Grilled Eggplant Sandwiches with Red Onion and Aioli Recipe

Grilled Eggplant Sandwiches with Red Onion and Aioli Recipe

Posted by

Rate It!

Grilled Eggplant Sandwiches with Red Onion and Aioli

Add your photo!

Ingredients

Count

Nutrition

245

Calories

Comments Print recipe

Ingredients:

Serving

1/4 cup light mayonnaise
1 tbsp extravirgin olive oil
1 tbsp fresh lemon juice
1 garlic clove, minced
1 (1-lb) eggplant , cut crosswise into 1/4-inch-thick slices
1 tbsp kosher salt
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
1/2 tsp chopped fresh rosemary
cooking spray
4 (1/2-inch- thick) slices red onion
8 (1/2-inch- thick) slices italian bread
8 (1/4-inch- thick) slices tomato
2 cups lightly packed arugula leaves

Directions:

To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
Prepare grill.
Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
Arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
Spread about 2 teaspoons aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula. Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
Wine note: With vegetables we often think white wine, but grilled eggplant's smoky flavor and pleasantly bitter skin marries well with medium-bodied, rustic reds. Try a Tuscan blend like Tenuta di Arceno PrimaVoce 2003 ($20). The wine's cherry fruit has hints of leather and earth to amplify the herbal flavors of rosemary and thyme, while its vivid acidity balances the creamy aioli. -Jeffery Lindenmuth

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.5 Kcal (1028 kJ)
Calories from fat	45.15 Kcal
		% Daily Value*
Total Fat	5.02g	8%
Cholesterol	2.4mg	1%
Sodium	770.58mg	32%
Potassium	810.14mg	17%
Total Carbs	44.01g	15%
Sugars	13.98g	56%
Dietary Fiber	8.31g	33%
Protein	7.44g	15%
Vitamin C	31.3mg	52%
Iron	1.4mg	8%
Calcium	99.1mg	10%

Amount Per 100 g
Calories	58.15 Kcal (243 kJ)
Calories from fat	10.69 Kcal
		% Daily Value*
Total Fat	1.19g	8%
Cholesterol	0.57mg	1%
Sodium	182.51mg	32%
Potassium	191.89mg	17%
Total Carbs	10.42g	15%
Sugars	3.31g	56%
Dietary Fiber	1.97g	33%
Protein	1.76g	15%
Vitamin C	7.4mg	52%
Iron	0.3mg	8%
Calcium	23.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Rosemary-Roasted Turkey with Gravy

Kosher salt and 13 more..
Herbed Turkey Burger

Olive oil, Red onion, minced, Minced garlic cloves and 7 more..
Greek Marinade

Olive oil, Freshly squeezed lemon juice, Garlic, minced and 6 more..
Simple Baked Fish

Tilapia fillet (or cod, haddock, or any other mild fish) and 8 more..
Moussaka-Style Stuffed Eggplant (Aubergine)

Eggplants , medium-sized, Kosher salt, Olive oil , plus and 17 more..
Baba Ghanoush

Eggplant (about 1 1/2 lb), Pine nuts, toasted and 9 more..
Moussaka

Eggplants, peeled and cut lengthwise into 1/2 inch thick ... and 21 more..
Arugula, Italian Tuna, and White Bean Salad

Fresh lemon juice, Extra-virgin olive oil, Minced garlic and 9 more..