Roasted Japanese eggplant sandwich with shishito peppers, goat cheese, and olive tapenade by Anjuli

Posted on 10-07-08 · Tags: , , ,

Roasted Japanese eggplant sandwich with shishito peppers, goat cheese, and olive tapenade

Do yourself a favor. Make this for lunch tomorrow. A little party with smokey, spicy, and sweet is a good break from the monitor. These eggplant and shishitos came from the Union Square Greenmarket, and the herbs from my mother’s garden. The nightshades in this recipe are not skinned or seeded, so anyone avoiding the toxins beware. IMO spicy capsicums and larger eggplants are better skinned, but the smaller, milder ones are better whole (seeds and all). I also really love roasted garlic rubbed on toast, or roasted and just popped in your mouth. So, admittedly, when I assembled these sandwiches this morning I ate one clove and rubbed the other on the toasts.

Assembling the sandwich
Roasted eggplant
Sauteed shishito peppers
Whole roasted garlic cloves, halved
Chevre or other fresh goat cheese
A handful of lemon basil leaves, washed and chiffonade
Whole grain bead, sliced and toasted

Rub the garlic on one side of each slice of toasted bread. Add the tapenade on one slice, and top with some crumbled goat cheese. Place the eggplant and peppers on the other slice and top with some basil. Season with pepper. If you’re bringing it to work, pack tightly in wax paper and then wrap in tinfoil.

Roasted Eggplant
2 Japanese eggplants, washed, stemmed and sliced lengthwise into 1/2 inch pieces
1 teaspoon thyme, chopped
Extra virgin olive oil
2 cloves of garlic, peeled

Set the oven to 425. Place the thyme, olive oil, salt, whole garlic, and pepper in a bowl. Coat the eggplant and place on a cookie sheet. Roast in the oven for 30 minutes. Remove and set aside.

Sauteed shishito peppers
4 Shishito peppers (you can substitute two Italian frying peppers or other mild peppers), washed and stemmed
1 teaspoon thyme, chopped
A handful of lemon basil leaves, washed and chiffonade
One clove garlic, minced
Extra virgin olive oil

Heat the oil over medium-high. Saute the garlic. Add the peppers and thyme. Saute for 5 minutes, until beginning to brown. Add in the basil and saute for a minute more. Season with salt and pepper. Remove from heat.

Olive Tapenade
1 red onion, diced 1/2 inch
1 clove garlic, minced
1 cup Kalamata olives, seeded and chopped
1 teaspoon red chili paste, or 1/8 teaspoon cayenne
Balsamic vinegar
1 teaspoon thyme, chopped

Saute the onions and garlic in butter over medium heat for 10 minutes until soft and caramelized. Add in the olives and thyme and cook at medium for 10 minutes more. Turn the heat up to high and deglaze the sides with Balsamic. Turn back down to medium and add in the chili paste. Cook until the olives begin to fall apart. Season with pepper.

Roasted Japanese eggplant sandwich with shishito peppers, goat cheese, and olive tapenade

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  1. Ana wrote:

    These sandwiches were very tasty! I couldn’t wait for the eggplant to roast though, so I broiled it for 5 min. Is there a benefit to cooking vs. broiling eggplant?

    October 13th, 2008 at 2:02 pm
  2. Anjuli wrote:

    Anna, when you turn the oven on broil you are changing the source of the heat, and instead of it being evenly dispersed throughout the oven, it comes from the top down. You generally use broil when you want to brown the top of something, like a baked pasta, dish with cheese or breadcrumbs, etc. So if you broiled your eggplant, this means you probably charred the top but the bottom was still be soft.

    October 14th, 2008 at 3:15 pm
  3. Kevin wrote:

    That sandwich looks really tasty!

    October 19th, 2008 at 11:20 am

What do you think?