Creamy Basil & Eggplant Sandwiches

This is one of those recipes where I contemplate the actual need to post. It’s a pretty basic vegetarian sandwich: spread, tofu, and grilled vegetables on a hearty bun. Nothing too out of the ordinary but the simplicity and the perfect combination do warrant it’s own page.

I’ve been in quite the sandwich mood lately and needed a reason to use up my still producing basil plant.  If your like me, ready for fall but not ready to give up summer favorites like eggplant, tomatoes, and basil you must try this sandwich. I made a bunch of the ingredients and packed them for work last week. Whenever cravings or mealtime struck, I was able to quickly assemble a gourmet sandwich in a matter of minutes.

Creamy Basil & Eggplant Sandwiches

Ingredients: (make 4 sandwiches)
4 whole wheat hoagie rolls
1 globe (Italian) eggplant, sliced 1/4-1/2″ thick
1 tomato, sliced
1 package extra-firm tofu
2 lemons
1/4 cup + 2 tbsp. cup olive oil
1 tbsp. all purpose seasoning (Like 21 Salute)
1 cup basil, packed
1/4 cup mayo (Veganaise is the best!)
salt/pepper

To make the basil spread: finely chop the basil leaves. Combine with mayo and juice of 1 lemon. Set aside. Alternatively, you can combine the basil, mayo, and lemon juice in a food processor/blender.

Preheat the oven to 400°F. Place the eggplant slices on a baking sheet. Combine the all-purpose seasoning, pinch salt, and 2 tbsp. olive oil in a small dish. Brush the eggplant slices with the olive oil mixture and place in the oven. Bake for 10-12 minutes each side until translucent on the inside and lightly crisp on the edges.

Squeeze the water out of the tofu and slice into 1/2″ slices. Combine the juice of the other lemon, olive oil, and pinch salt/pepper. Place the tofu in a baking sheet and cover with lemon marinade. Bake at 400°F for 15 minutes.

To assemble the sandwiches, spread the basil sauce on either side of the hoagie roll. Layer with eggplant, tofu, tomato slices.

What’s your favorite type of sandwich?

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