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August 1, 2011

Organic, Real Food on a Budget – Open-Face Eggplant Sandwich

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Buy in season. It may seem like a obvious thing to say, but how many of us have succumbed to the bright pink raspberries at the grocery store in December (for $7.99 a pound)?. Buying in season not only ensures you getting the biggest bang for your buck, it also means your produce will taste “as it should”. Full of flavor. Ripe.

Eggplant is currently in season and a friend turned me on to this recipe. You cube soft eggplant and saute it with onion and garlic. Then toss it with briny olives and capers and season with lemon and cayenne. The savory mixture is piled on top of a thick, crusty piece of bread, sprinkled with cheese and broiled until bubbly.

I liked it so much I immediately made another batch of the eggplant mixture to keep in the fridge throughout the week. If you want to use it as a side dish, you could make double the recipe, pour it in a baking dish, top with cheese, and bake. Oh, how amazing that would taste next to a piece of steak or chicken! You may find yourself celebrating eggplant season this year.

Serves: Makes 4 sandwiches

Open-Face Eggplant Sandwich

Adapted from The Moosewood Cookbook .

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups cubed eggplant
  • 1/2 cup yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped kalamata olives
  • 1/4 cup capers
  • Dash of cayenne pepper
  • 1 teaspoon sea salt
  • Juice from 1/2 a lemon
  • 4 thick slices of whole wheat or gluten-free bread
  • 1 cup grated cheddar cheese

Instructions

  1. Preheat oven broiler. Melt butter and olive oil in a large skillet over medium heat. Add eggplant, onion and garlic, and saute for 8-10 minutes, until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste, and add more salt if needed.
  2. Place bread slices on a baking sheet. Spoon eggplant mixture on top of each piece of bread, dividing evenly. Sprinkle with 1/4 cup cheddar cheese. Broil until bubbly and just turning golden brown. Serve immediately.
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https://deliciouslyorganic.net/organic-real-food-on-a-budget-open-face-eggplant-sandwich/
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Filed Under: Egg-Free, Gluten Free Recipes, Main Dish, Nut-free, Uncategorized | 39 Comments

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39 Comments

  1. Georgia Pellegrini

    August 1, 2011 at 9:04 am

    Love, love, love eggplant. This looks sublime. I have two white eggplants that are almost ready in the garden, can't wait!
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  2. HeatherChristo

    August 1, 2011 at 9:20 am

    What gorgeous pictures of the produce! Love the new way to use all of my eggplant :)
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  3. Caroline @ chocolate and carrots

    August 1, 2011 at 9:21 am

    I am sending this to my sister r.i.g.h.t. n.o.w. She loves eggplant and I do too! Looks like I'll be making this next time she visits. :-) Yum!
    to Caroline @ chocolate and carrots" aria-label='Reply to this comment to Caroline @ chocolate and carrots'>Reply to this comment
  4. Bev Weidner

    August 1, 2011 at 10:36 am

    GOOD. GRIEF. Total fan. Doing this, pronto!
    to Bev Weidner" aria-label='Reply to this comment to Bev Weidner'>Reply to this comment
  5. Gail

    August 1, 2011 at 11:25 am

    I AM going to try this this week! I have been eyeing the gorgeous eggplant in the grocery but have lacked a fresh idea for how to use them other than eggplant parmesan. Thanks!!
    to Gail" aria-label='Reply to this comment to Gail'>Reply to this comment
  6. marla {family fresh cooking}

    August 1, 2011 at 1:01 pm

    Now that is the way to do a sandwich with all that cheese! Lovely farmer's market photos :)
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  7. Kelly

    August 1, 2011 at 3:31 pm

    I usually don't care for eggplant but that looks delicious!
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
    • Deliciously Organic

      August 2, 2011 at 8:04 am

      I'm not a huge fan of eggplant either, but this recipe changed my mind!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Jen

    August 1, 2011 at 8:14 pm

    Isn't The Moosewood Cookbook a great resource? It was the first cookbook I bought myself. Nice to see your take on the recipe. Gorgeous photos.
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
  9. Katrina

    August 1, 2011 at 10:14 pm

    This looks so yummy!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  10. VADEPAN

    August 2, 2011 at 3:36 am

    What an elegant way of taking vegetables photos!!!!!!Looks delicious!!!!
    to VADEPAN" aria-label='Reply to this comment to VADEPAN'>Reply to this comment
  11. Sylvie @ Gourmande in the Kitchen

    August 2, 2011 at 5:51 am

    Now that's the way to serve eggplant! Piled up high on a crusty piece of bread with melted cheese! Delicious.
    to Sylvie @ Gourmande in the Kitchen" aria-label='Reply to this comment to Sylvie @ Gourmande in the Kitchen'>Reply to this comment
  12. Noelle

    August 2, 2011 at 5:58 am

    WOw, eggplant is so versatile! Delicious sandwiches indeed!
    to Noelle" aria-label='Reply to this comment to Noelle'>Reply to this comment
  13. Debbie S.

    August 2, 2011 at 6:10 am

    As I've gotten older (and somewhat wiser, lol), I'm open to trying new things. In past I won't try eggplant because I don't "THINK" I like it, but recall ever trying it? (I'm hoping/guessing I'm not the only adult in this boat...) ;-) Anyway, I'm going to give this one a venture. Just unsure as I don't know anything about eggplant, but am opening my eyes (thank you Lord) to new tastes, healthier options, more veggies, etc. So, anybody willing to help "push" me to get there?
    to Debbie S." aria-label='Reply to this comment to Debbie S.'>Reply to this comment
    • Deliciously Organic

      August 2, 2011 at 8:02 am

      Give eggplant a try, I think you'll be surprised!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Katherine

    August 2, 2011 at 11:57 am

    The wonderful thing about eggplant is how it can take on so many flavors and rolls well. I would have to serve this with something else, too, since I live with a "meatatarian". Maybe as a veggie topping for a baked potato instead of bread to go with a steak or pork chop.... That I can probably get him to eat.
    to Katherine" aria-label='Reply to this comment to Katherine'>Reply to this comment
  15. Dori

    August 2, 2011 at 3:37 pm

    Yummo! We'll have to have that with this week's eggplants. Can't wait! I'm also a *little* envious of your farmer's market pics. Good thing we're getting a farmer's market soon!
    to Dori" aria-label='Reply to this comment to Dori'>Reply to this comment
  16. sonia

    August 2, 2011 at 3:55 pm

    Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!
    to sonia" aria-label='Reply to this comment to sonia'>Reply to this comment
  17. Amanda@Easy Peasy Organic

    August 2, 2011 at 7:23 pm

    This sounds like a great way to use up zucchini, too ... depending on what the garden has going! :)
    to Amanda@Easy Peasy Organic" aria-label='Reply to this comment to Amanda@Easy Peasy Organic'>Reply to this comment
  18. yabi

    August 3, 2011 at 5:46 am

    Looks absolutely delicious. Thanks for sharing!
    to yabi" aria-label='Reply to this comment to yabi'>Reply to this comment
  19. Diane

    August 3, 2011 at 5:48 pm

    So fun to see this! The photos are wonderful!
    to Diane" aria-label='Reply to this comment to Diane'>Reply to this comment
  20. betty

    August 3, 2011 at 6:37 pm

    this looks so good i have to forward it to my girlfriend shes on a gluten free diet atm !
    to betty" aria-label='Reply to this comment to betty'>Reply to this comment
  21. El

    August 3, 2011 at 7:37 pm

    I bought eggplant at the farm today and wasn't sure what to do with it. Now I know. Thanks for this fabulous recipe. Looks great!
    to El" aria-label='Reply to this comment to El'>Reply to this comment
  22. Brooke @ Food Woolf

    August 3, 2011 at 10:24 pm

    Hans just made a roasted eggplant dish that just blew my mind. As soon as I get more eggplant I'll be sure to write about it. Eggplant is just so delicious, good, and easy to make, I'm surprise we all aren't talking about it every day. :) Thanks for the great recipe!
    to Brooke @ Food Woolf" aria-label='Reply to this comment to Brooke @ Food Woolf'>Reply to this comment
  23. megan @ whatmegansmaking

    August 4, 2011 at 5:55 am

    This sounds SO GOOD! I don't actually like olives or capers, but I might try to adapt this to a different sort of taste. I can't wait to try it!
    to megan @ whatmegansmaking" aria-label='Reply to this comment to megan @ whatmegansmaking'>Reply to this comment
  24. Amanda

    August 5, 2011 at 7:25 pm

    This recipe looks amazing. I will certainly make this! We have put cubed eggplant on homemade pizzas before, too. I haven't had eggplant in sooo long though! I am looking forward to giving this a try.
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
  25. Julie In Houston

    August 18, 2011 at 12:55 pm

    Yummy! I've got a few Ichiban eggplants in the garden and needed a tasty way to get the hubs to eat them. THanks!
    to Julie In Houston" aria-label='Reply to this comment to Julie In Houston'>Reply to this comment
  26. Kelli

    October 17, 2011 at 10:49 am

    I added a can of crushed tomatoes to this and it made a wonderful pasta sauce. Maybe a new recipe for your site?
    to Kelli" aria-label='Reply to this comment to Kelli'>Reply to this comment
    • Deliciously Organic

      October 17, 2011 at 1:26 pm

      That sounds great! Thanks for letting me know. I'll have to give it a try!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    August 1, 2011 at 3:57 pm
    [New Post] Open-Face Eggplant Sandwich: http://su.pr/19S9zM #organic #realfood #glutenfree #gf #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Yippee, it’s TCT! « All I Eat Food! says:
    August 2, 2011 at 5:03 am
    [...] Looking for a way to use up that eggplant you bought at the farmers market?  Try this cheesy, gooey open faced [...]
    to Yippee, it’s TCT! « All I Eat Food!" aria-label='Reply to this comment to Yippee, it’s TCT! « All I Eat Food!'>Reply to this comment
  3. 15 Tips for Buying Organic on a Budget says:
    August 4, 2011 at 7:25 am
    [...] Buy in season. This not only ensures you get the biggest bang for your buck, it also means your produce will taste “as it should” – full of flavor and perfectly ripe. [...]
    to 15 Tips for Buying Organic on a Budget" aria-label='Reply to this comment to 15 Tips for Buying Organic on a Budget'>Reply to this comment
  4. Laurie Jesch-Kulseth says:
    August 4, 2011 at 6:40 pm
    @RootsAndZest @mnfoodbloggers Just saw this eggplant recipe from @delorganic -- looks great! http://t.co/tnymMiP
    to Laurie Jesch-Kulseth" aria-label='Reply to this comment to Laurie Jesch-Kulseth'>Reply to this comment
  5. MN Food Bloggers says:
    August 4, 2011 at 6:47 pm
    Capers! I bet this would be fab is you grilled the eggplant first! RT @LaurieJKul Just saw this recipe from @delorganic http://t.co/PoKCdgW
    to MN Food Bloggers" aria-label='Reply to this comment to MN Food Bloggers'>Reply to this comment
  6. Erik Deitz says:
    August 5, 2011 at 3:49 am
    Organic, Real Food on a Budget – Open-Face Eggplant Sandwich http://t.co/HygMGmw
    to Erik Deitz" aria-label='Reply to this comment to Erik Deitz'>Reply to this comment
  7. 15 Tips for Buying Organic, Real food on a Budget | Fit Food Coach says:
    August 17, 2011 at 2:42 pm
    [...] Buy in season [2]. This not only ensures you get the biggest bang for your buck, it also means your produce will taste “as it should” – full of flavor and perfectly ripe. [...]
    to 15 Tips for Buying Organic, Real food on a Budget | Fit Food Coach" aria-label='Reply to this comment to 15 Tips for Buying Organic, Real food on a Budget | Fit Food Coach'>Reply to this comment
  8. WELLJOURN says:
    August 18, 2011 at 3:34 am
    Organic, Real Food on a Budget – Open-Face Eggplant Sandwich http://t.co/SpCp92z @tabithapac
    to WELLJOURN" aria-label='Reply to this comment to WELLJOURN'>Reply to this comment
  9. healthyplcs2eat says:
    August 18, 2011 at 3:36 am
    Organic, Real Food on a Budget – Open-Face Eggplant Sandwich http://t.co/SpCp92z @tabithapac
    to healthyplcs2eat" aria-label='Reply to this comment to healthyplcs2eat'>Reply to this comment
  10. Money Matters: Grilled Corn Summer (Breakfast) Hash + Weekly Menu | Prevention RD says:
    August 28, 2011 at 4:01 am
    [...] Open-Faced Eggplant Sandwich on homemade [...]
    to Money Matters: Grilled Corn Summer (Breakfast) Hash + Weekly Menu | Prevention RD" aria-label='Reply to this comment to Money Matters: Grilled Corn Summer (Breakfast) Hash + Weekly Menu | Prevention RD'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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