- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“This sandwich combines eggplant sautéed in olive oil with garlic and onion with the crunch of lettuce and tomato on heated homemade bread. A juicy and well-seasoned vegetarian option for any time of the day.”
What you need to know
- The initial rest with salt drains the bitter liquid from the eggplant, ensuring a soft and sweet cooking.
- Cooking in olive oil caramelizes the onion and garlic, giving a striking aroma to the soft vegetable.
- Pre-heating the homemade bread firms the outer crust and supports the filling perfectly.
Ingredients
Main
- 2 medium eggplants
- 1 chopped onion
- 3 tablespoons of olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 homemade breads (French bread or another of your preference)
- Lettuce leaves
- Sliced tomato
Instructions
Principal
- Start by cutting the eggplants into slices and sprinkle with salt, letting them rest for 10 minutes to eliminate the bitterness.
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the garlic and sauté briefly until it releases its aroma.
- Dry the eggplants with a paper towel and add them to the pot.
- Cook over medium heat, stirring occasionally, until the eggplants are tender.
- Adjust the salt and pepper to taste.
- Meanwhile, cut the breads in half and take to the oven to heat.
- Assemble the sandwich by placing a generous layer of the eggplant mixture, some lettuce leaves, and tomato slices.
- Close the buns, cut in half if desired, and serve immediately.
Chef's tips
- Dry the eggplant rounds with paper towels after resting to eliminate the salt and retained dark juice.
- Keep the pan semi-covered for the first 5 minutes to soften the pulp before browning in olive oil.
- Heat the homemade breads for 3 minutes in the preheated oven before assembling to make them crispy.
Variations
- Add 1 tablespoon of chopped black olives to the quick caponata-style eggplant sauté.
- Cover the hot eggplant with 1 slice of provolone cheese to melt in the heat of the filling.
- Spread a spoonful of chickpea paste (hummus) on the base slice before filling the bread.
Substitutions
- Homemade bread can be replaced with traditional French bread, pita bread, or sliced cornbread.
- Olive oil can be swapped for vegetable oil with dried herbs or corn oil.
- Curly lettuce can be swapped for fresh wild arugula leaves or washed watercress leaves.
How to store
The eggplant sauté can be stored in a covered glass jar in the refrigerator for up to 4 consecutive days. The ready-made sandwich should be consumed within 6 hours so as not to lose the crispy texture of the homemade bread crust.
Can it be frozen?
Do not freeze the assembled sandwich due to the loss of structure of the leaves and bread. Freeze only the eggplant sauté with onion and garlic in an airtight container for up to 60 days, just reheating in a hot pan before use.
What to serve with
It pairs very well with golden rustic potatoes with rosemary, grilled cassava chips, or a bitter leaf salad. To drink, it pairs with iced mate tea blended with lemon, pilsner beer, or citrus juices.
Frequently asked questions
How to keep the bread crispy after assembling the filling?
Place the thoroughly dried lettuce leaves on the base of the bread before arranging the hot eggplant sauté.
What to do if the eggplant sticks to the pan during frying?
Add 2 tablespoons of hot water or olive oil and cover the skillet for 2 minutes over low heat to soften.
Is it essential to let the eggplant rest with salt?
Yes, this step removes excess vegetable water and expels bitter substances that would harm the palate of the filling.
Can I prepare the roasted eggplant instead of sautéed?
Yes, arrange the slices with olive oil on a baking sheet and bake at 200°C for about 20 minutes until they are very tender.
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