Name: Grilled Eggplant Sandwich with Tomato, Goat Cheese & Rosemary Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ eggplants; 6 cloves garlic; 3 (113 g) logs goat cheese; 6 tomatoes; 6 whole grain buns or rolls; 6 medium yellow potatoes; balsamic vinegar; extra virgin olive oil; Italian seasoning; rosemary, dried; salt

Grilled Eggplant Sandwich with Tomato, Goat Cheese & Rosemary PotatoesGrilled Eggplant Sandwich with Tomato, Goat Cheese & Rosemary Potatoes — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ eggplants

6 cloves garlic

3 (113 g) logs goat cheese

6 tomatoes

6 whole grain buns or rolls

6 medium yellow potatoes

balsamic vinegar

extra virgin olive oil

Italian seasoning

rosemary, dried

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with parchment paper.

Wash and dry the fresh produce.

Slice potatoes into thin wedges and transfer to a large bowl.

Peel and mince garlic. Add to the bowl with the potatoes, along with oil, rosemary, and salt; toss to combine and spread out in a single layer on the baking sheet.

Place potatoes in the oven and bake, tossing once, until tender and golden, about 30 minutes.

Meanwhile, trim, halve, and cut eggplants into ¼-inch-thick slices. Transfer to the bowl used for the potatoes.

Add oil, vinegar, and salt to the bowl; toss to combine.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, add eggplant and grill until tender, flipping once, 3-4 minutes per side. Work in batches if necessary.

Meanwhile, place goat cheese, oil, and Italian seasoning in a medium bowl. Stir to combine and set aside.

Thinly slice tomatoes.

If desired, place buns, cut-side down, on the grill pan to toast, 1-2 minutes.

Spread buns evenly with goat cheese. Top the bottom halves with eggplant and tomato, closing with the top half of the bun.

To serve, divide sandwiches and potato wedges between plates. Enjoy!

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