Monday, August 19, 2013

Eggplant Sandwiches

1 small eggplant, halved and sliced
1 Tbs olive oil
1/4 C mayo
2 cloves garlic, minced
2 six inch sandwich rolls
1 small tomato, sliced
1/2 C crumbled Feta cheese
1/4 C fresh basil leaves, chopped

Preheat oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Broil for about 10 minutes, or until tender and toasted.
Split the rolls lengthwise and toast.
In a small bowl, stir together mayonnaise and garlic. Spread onto toasted bread. Fill the rolls with eggplant slices, tomato, feta, and basil leaves.
Serves 2                                  Courtesy of the Delaware Department of Agriculture

Eggplant can be store in the fridge for about 5 days. Do not store your eggplant on the counter.

Eggplant is believed to have originated in India, it is related to the tomato, and will turn black when cut with a carbon steel knife (so use stainless steel).

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