Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

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

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.

Makes 4 sandwiches

Open-Face Eggplant Sandwich
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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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39 Comments

  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?
    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.
    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 !!!
    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!
    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.
    Reply to this comment

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