I almost like this sandwich better than BLTs with fresh tomatoes from the garden. (Almost). Last winter I found myself craving one often, wishing it were eggplant season. Wishing it were eggplant season. Who even does that?
You really need to try this, though. If you have still have eggplant hanging out in the garden or your CSA box, you should make this. These ingredients don’t really have to be a sandwich. I like putting them in wraps too, and they’re also nice as part of a middle-eastern-mediterranean-ish salad plate with some olives, tabouleh or falafels.
The important parts of this combination are:
1. roasted or grilled eggplant
2. tomato jam: you can’t skip it. I tried earlier in the summer and it wasn’t the same at all. My recipe is here but there are lots of others floating around the internet.
3. tzatziki sauce -or- crumbled goat or feta cheese
4. some baby salad greens and fresh herbs (a few mint leaves are by far the best, but parsley or basil will work too)
- olive oil
- sea salt
Preheat the oven to 425 degrees. Slice the eggplant into rounds and place them on a cookie sheet. Drizzle them liberally with olive oil and sprinkle with sea salt. Roast them in the oven until they’re nicely golden brown and cooked through. You may need to flip the slices midway through cooking, but it kind of depends how thick you want to make them.
Cook Time: a couple minutes
Makes: 2 cups
- 1 c. plain yogurt
- 1 c. chopped cucumber
- 2 tsp. lemon juice
- 2 tbs. apple cider vinegar
- 4 oz. soft chevre or feta cheese
- 1 small shallot, roughly chopped
- salt and pepper
Combine all the ingredients in a blender or food processer. Puree just until everything is chunky, not completely smooth. Taste it and season accordingly with salt and pepper.