Grilled Eggplant and Heirloom Tomato Sandwiches
1 eggplant cut into 1/4-inch slices – This will work fine with any type of eggplant.
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 peppers, roasted or grilled and sliced
1 or 2 heirloom tomatoes, sliced
8 1/2-inch-thick slices of your favorite sandwich bread
Optional: Aioli or mayonnaise to spread on the bread
Preheat the grill or broiler. Brush the olive oil lightly over both sides of the eggplant and sprinkle with salt. Grill or broil the eggplant until tender, 3 or 4 minutes per side. Place in a bowl and toss with 1 tablespoon of vinegar and half of the minced garlic.
Cut the tops off the peppers, slice in half and remove the seeds. Grill or broil the peppers until tender and then toss them in a bowl with the remaining vinegar and garlic.
Grill, broil or toast the bread. If you are using aioli or mayonnaise spread it on the bread and then assemble the sandwiches with layers of eggplant, peppers and tomatoes.