Staying In: Open-Faced Grilled Eggplant Sandwiches from Mike’s Organic

eggplant sandwich, grilled eggplant sandwich

Straight from Mike's Organic, we've got this delicious Grilled Eggplant Sandwich that's ideal for vegetarians or vegans who don't want to poke sadly at the salad during a summer BBQ. This recipe takes advantage of the beautiful eggplants that are in season right now, and combines a special smoky flavor from the charred eggplant with creamy, delectable Buffalo mozzarella . The result is a delicious sandwich that's just as satisfying as a burger. 

Mike is delivering exclusively to Related residents in New York City; check the Related Connect App to find out if the delivery service is available in your building.

Not sure where to BBQ this summer? Many of our buildings are equipped with private grills in beautiful settings (we're partial to 456 Washington St's private courtyard and MiMA's outdoor terrace).  

Ingredients

 

∙ 8 slices sourdough bread, 1/2 inch thick
∙ Extra-virgin olive oil, for brushing
∙ 1 lb eggplant, sliced 1-inch thick
∙ Salt & freshly ground black pepper
∙ 4 Sungold tomatoes, sliced crosswise, 1/4 inch thick
∙ ½ lb Buffalo mozzarella, sliced
∙ 8 basil leaves, torn

Directions

 

1. Preheat the grill. Brush olive oil onto both sides of the bread and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.

2. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

3. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with Maldon salt (optional) and serve. Enjoy!

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