These started out as stuffed eggplant rolls, but the grilling process did not make the eggplant roll up well. Oh well sandwiches worked even better. To jazz this up even more layers of grilled red bell pepper could be alternated with the eggplant.
Eggplant and Goat Cheese Sandwiches
- 1 eggplant
- 4 tbsp soft goat cheese
- 1 tbsp chopped fresh dill
- 1 green onion chopped fine
- 1/2 cup chopped fresh spinach
- Dry white wine
- Olive oil
Cut eggplant lengthwise into 1/4″ thick slices. Layer eggplant in a colander and salt each layer. Place a plate on top and then some weight, like a can of tomatoes. Let eggplant sit for 30 minutes. Prepare grill. Remove weight from eggplant and count the slices. Take the end pieces and if there is an odd amount left over the worst slice as well. Chop up the ends and extra into fine dice. Brush olive oil over remaining good slices of eggplant and season with salt and pepper. Grill slices off eggplant until browned and cooked over direct heat, about 3 minutes per side. Melt 1 tbsp butter in a frying pan and add onion. Fry on medium for a few minutes to break up the rings then add chopped eggplant. Cook until softened then add spinach and wilt. Mix vegetables with cheese and add dill and enough wine to create a thick smooth paste. Season with salt and pepper. Assemble sandwiches. Starting with the 2 longest slices cover one side with cheese then top each with next longest slice of eggplant. Continue until eggplant is gone topping with eggplant. Cut each sandwich in half and serve hot or cold.