Open Faced Eggplant Sandwich with Walnut/Olive Relish

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I was skeptical about making this at first, the picture in the magazine looked tasty but I wasn’t sure about Eggplant, Walnuts and Olives going together.  Wow..was I wrong, this was so flavorful!  My husband really enjoyed it and said this is now one of his favorite sandwich’s.  For all my vegetarian friends and family members out there…this one’s for you! 🙂   I did this Sandwich on the Torta bread I found in Costco, perfect choice!  Found this great recipe in Fine Cooking.

 

3 Tbs. extra-virgin olive oil; more for brushing
2 Tbs. minced fresh mint, plus small leaves for garnish
2 Tbs. minced shallot
1 Tbs. balsamic vinegar
1/3 cup pitted Kalamata olives, finely chopped
2 Tbs. toasted walnuts, finely chopped
1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
Kosher salt and freshly ground black pepper
1 oz. mixed baby greens
1 8-oz. package burrata (or fresh mozzarella), drained

 

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

 

 

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

 

 

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

 

 

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

 

nutrition information (per serving):
Calories (kcal): 380; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 9; Protein (g): 15; Monounsaturated Fat (g): 10; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2; Sodium (mg): 440; Cholesterol (mg): 45; Fiber (g): 6;
photo: Scott Phillips
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