Balsamic Eggplant, Slow Roasted Tomato & Goat Cheese Sandwich
 
Cook time
Total time
 
Author:
Serves: 2 sandwiches
Ingredients
  • 1 small eggplant or 3 baby eggplants
  • ½ a batch slow roasted tomatoes (roughly 3 large tomatoes or 6 small)*
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • Salt and pepper
  • 4 slices of hearty, seedy multi-grain bread
  • 75 g goat cheese
  • Fresh arugula leaves (optional)
Instructions
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat mat.
  2. Slice eggplant lengthwise in ¼ inch slices and place on baking sheet. In a small bowl, whisk together olive oil and balsamic vinegar. Brush over eggplant. Salt and pepper eggplant. Bake for 10 minutes, flip eggplant and brush with more of the balsamic mixture. Bake for an additional 10 minutes then remove from oven to cool.
  3. Lightly toast the slices of bread. Sprinkle a healthy layer of goat cheese over two of the slices. Top with a layer of tomatoes, followed by a layer of eggplant, arugula (if using) and finishing with the remaining slices of bread. Serve immediately, sliced (with soup if you're feeling extra ambitious, or all on it's own).
Notes
* My favourite thing to do with tomatoes: http://portandfin.com/slow-roasted-tomatoes/
Recipe by Port and Fin at https://portandfin.com/balsamic-eggplant-slow-roasted-tomato-goat-cheese-sandwich/