Roasted Eggplant and Tomato Sandwiches
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
- Total Time:
- Servings: 6
Photography: Romulo Yanes
Source: Everyday Food, December 2013
- 1 medium eggplant, sliced into 1-inch-thick rounds
- Coarse salt and ground pepper
- 5 tablespoons olive oil, divided
- 1 pint cherry tomatoes
- 1/4 cup capers
- 6 ciabatta rolls, split and toasted
- Grated Parmesan or ricotta, for serving
Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Take a Loaf Off
Omit the bread and serve as a rustic side dish with meat or chicken.