Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices |
3 tablespoons olive oil |
2 tablespoons mayonnaise |
1/4 teaspoon minced garlic, or to taste |
1 teaspoon fresh lemon juice |
1 loaf french bread (about 16 by 3 inches) |
3 ounces chilled feta, crumbled (about 3/4 cup) |
1/4 cup fresh mint leaves, washed and spun dry |
Directions:
1. Preheat grill.
2. Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
3. In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
4. Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.
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