Entree: United States – Southern United States – Tomato and Charred Eggplant Sandwich with Lemon-Basil Aioli

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 1 large globe eggplant, approx. 1 lb (450 g)
- 3 tbsp (45 ml) olive oil, divided
- salt, to taste
- black pepper, to taste
- 2 garlic cloves, finely grated on a Microplane
- Zest and juice of 1 lemon
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (5 g) packed fresh basil leaves, finely chopped
- 8 thick slices sourdough bread, approx. 1/2 inch (1.3 cm) thick
- 3 large heirloom tomatoes, approx. 8 oz (225 g) each
- 1 small red onion, very thinly sliced
- 1 cup (30 g) packed arugula
- 1 tbsp (15 ml) extra olive oil (optional, for drizzling tomatoes)

Instructions

1. Prepare a grill or grill pan over medium-high heat. Slice the eggplant crosswise into 1/2-inch (1.3 cm) rounds, brush both sides with 2 tbsp (30 ml) olive oil and season with salt and black pepper. Grill until both sides are deeply charred and the flesh is very tender, about 4–5 minutes per side. Transfer to a cutting board and let cool slightly.
2. Chop the grilled eggplant into small pieces and place in a bowl. Add the grated garlic, lemon zest, lemon juice, 1 tbsp (15 ml) olive oil, chopped basil, and season with salt and black pepper; toss to combine and adjust seasoning.
3. In a separate small bowl, stir together the mayonnaise with a little of the reserved lemon-garlic mixture (about 1–2 tbsp from step 2) and additional chopped basil to make the lemon-basil aioli; taste and season with salt and black pepper.
4. Toast the sourdough slices on the grill or in a skillet until golden and lightly charred, about 1 minute per side.
5. Slice the heirloom tomatoes thinly and arrange on paper towels to blot excess moisture. Lightly season tomato slices with salt and black pepper and, if desired, drizzle with 1 tbsp (15 ml) olive oil.
6. Spread a generous layer of the lemon-basil aioli on one side of each toasted bread slice. Divide the chopped charred eggplant evenly among four slices, mounding it over the aioli.
7. Top each with layered tomato slices, a few rings of thinly sliced red onion, and a small handful of arugula. Close sandwiches with remaining bread slices, press gently, cut in half, and serve immediately.