speedvegan

Eggplant Sandwich, originally uploaded by speedvegan.

If i had to eat one thing for the rest of my life, it would be eggplant.

1 small eggplant
salt
olive oil
4 slices ciabatta bread
roasted peppers
spinach, rinsed and dried, stems trimmed
2 thin slices vegan cheese

Vinaigrette:
1/4 cup fresh basil leaves
1/2 tsp dried thyme
2 cloves garlic, roughly chopped
1 tbsp pine nuts
1 tbsp red wine vinegar
1/4 cup olive oil
salt and fresh ground pepper (to taste)

1. To make the vinaigrette, combine olive oil, basil, thyme, garlic, pine nuts, and vinegar in a food processor. Process until smooth. Season with salt and pepper.

2. To prepare the eggplant, partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Slice the eggplant 1/2 inch thick, sprinkle the slices generously with salt, and let stand in a colander for about 1 hour (optional). Rinse thoroughly, gently squeeze each slice dry, and pat with paper towels. Preheat oven to 400 degrees. Brush the eggplant slices generously with olive oil. Place in a single layer in a glass baking dish. Bake for 10 minutes. Flip and bake for another 10 minutes.

3. To make the sandwiches, lightly toast the bread slices. Brush the eggplant, roasted peppers and the slices of bread with the vinaigrette. Assemble each sandwich with spinach leaves, eggplant, roasted peppers, and cheese. Slice each sandwich and serve.

One word: delicious.