Thursday, April 11, 2013

Roasted Portobella and Aubergine Sandwich

Roasted eggplant and Portabella mushrooms make great fillings for a hearty sandwich.  In this version a herb salad made with scallions, fresh dill, fresh mint leaves, cilantro, piquillo peppers and capers give it a nice bite.  Add garlic mayonnaise and feta cheese combined with a soft crusted bread to make it a gourmet meal.

Note: I used piquillo peppers since I still had some left-over in a jar from the London Broil with Piquillo Pepper Saute.  However, you could substitute the piquillo with bell peppers that can be first roasted along with the eggplant and portabella mushrooms.

Servings: 4
Active Cooking Time: 30 minutes
Total Cooking Time: 55 minutes


1 Medium Eggplant sliced into 1/2 thick rounds.
1 Large Portabella Mushroom sliced
1/4 Cup Olive Oil + 1 Tablespoon Olive Oil separated
1/4 Teaspoon Paprika
Kosher Salt and Pepper
1 Garlic Clove finely minced
1/2 Cup Mayonnaise
2 Teaspoons Sherry Vinegar
4 Scallions thinly sliced
2 Tablespoons Fresh Dill chopped
2 Tablespoons Cilantro chopped
2 Tablespoons Fresh Mint chopped
2 Piquillo Peppers chopped
1/4 Cup Black Olives pitted and chopped
2 Tablespoons Capers
6 oz. Feta Cheese crumbled
4 Soft Breads (such as Focaccia, Ciabatta Rolls or Herb Breads) cut into 8 slices.

Step 1: Preheat the oven to 400 degrees Fahrenheit. Place the eggplant and portabella slices on a large rimmed baking sheet and rub both sides with oil.  Season with paprika, salt and pepper.  Roast for 20 minutes.  Remove the portabella slices from the oven and set aside.  Roast the eggplant for an additional 15 minutes until golden and tender.  Remove from the oven and set aside with portabella slices.

Step 2: Whisk the garlic, mayonnaise and vinegar in a small bowl.  Set aside

Step 3: Toss the scallions, dill, cilantro, mint, piquillo peppers, olives, capers and oil in a medium bowl to combine.  Spread the slices of bread with garlic mayo.  Build sandwiches with bread, eggplant, portabella, feta and herb salad.

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