Epic Eggplant Sandwich

Looking at all my posts it seems as though I am on a Daiya kick and to that I say, why not? It’s fun to work with and to see that it actually melts is awesome. I have heard from some that it tastes salty or weird but after using it a number of times and with a number of different vegetables I think I’ve figured out how to make Daiya work. I personally don’t enjoy it as much when it is cold/unmelted, to me it just doesn’t work and you need to use a vegetable that it won’t overpower. If you don’t feel like using it though I don’t think it will lessen the awesomeness of this sandwich in any way. So use it or lose it!

Makes: 4 sandwiches

Time: 30-45 minutes (if you can multitask in the kitchen, closer to 30)

Difficulty: Easy

Ingredients:

• 8 slices yummy bread (we used Trader Joe’s Pugliese Italian Bread)
• 2 medium Chinese eggplants or 1 large Italian eggplant
• 1 medium onion of your choice (or shallots would work)
• Daiya mozzarella (as much OR as little as you want)
• arugula, about 2 cups, rinsed
• olive oil, 4 tablespoons divided
• salt, 1 teaspoon for the eggplant and a pinch for the onions when they’re sautéing
• garlic basil aioli (recipe below) for spreading on the bread

Quick Garlic Basil Aioli: 

Note: We make our own vegan mayonnaise, it’s easy peasy and cheaper than buying for how often we use it. Here’s a link to the recipe I use. The ONLY differences I make to the recipe are that I make it in our food processor and not in a blender. I don’t know why. Secondly I switch up my oils, sometimes I use safflower, sometimes grape seed, I just don’t like using the same oil always.

Just toss the ingredients into a food processor and let it go for about a minute to let it whip up and mix together. Done.

Sandwich instructions:

If you have a grill turn it on and let it preheat, if you are using an oven turn the temp to 400 degrees and let it preheat!

Now that that’s heating up, slice the eggplant (about 1/4 inch slices) and toss them in a bowl and coat them in olive oil and some salt. Let them sit for about 10 min at least, longer if you can.

I forget how much I love eggplant

Next, slice up the onion and get it sautéing in a shallow pan with olive oil on medium high heat.

We used tropea onions from the farmers market cause they are PURDY!

While the onions are cooking get your eggplant going on your grill at medium heat or roasting in your oven (if roasting in the oven let them go at 400 degrees for 15 minutes or until tender). If grilling be ready to flip the eggplant after about 4-5 minutes.

YUMMMMM!

Once your onions start to caramelize turn the heat down but let them keep going stirring every so often! They will just get tastier and tastier!

Wipe your lip I know you’re drooling!

When you’re eggplant is finished take it off the grill (or out of the oven) and have it near you ready for assembling the sandwiches. If you are using Daiya turn your broiler on to low cause we’re gonna melt that cheese real good.

This is what finished eggplant on the grill looks like. NOM

Now it’s time to assemble these babies! Toast your bread and spread on your aioli.

We spread it on both slices for each sandwich cause we LOVE it!

Next put on your eggplant slices, we cut some down to make it fit really well and cause I’m a spaz like that.

Purple food is awesome!

Follow the eggplant with your beautifully caramelized onions

Now I’m wiping the drool off my lip!

Next step is the Da Da Daiya!

The melting is about to happen!

Pop it in your oven (top shelf) to let it broil and melt the cheese! Keep a watchful eye cause you don’t want it to burn the cheese your your sandwich!

Almost done!

Finally toss on your arugula, as much as you want!

That pop of green makes me forget about the carbs from the bread. hehe

Serve it up and enjoy!

That is not my plate…it’s Aaron’s…yah that’s right, Aaron’s.

I also made a GREAT basil corn dish as a side. Here’s a link to the recipe since it’s not mine!