We had this sandwich this past weekend, after a trip to the local arboretum. We picked up the bread (a loaf of french baguette) and goat cheese, and had most of the other ingredients. It came together very quickly - the eggplant and the zucchini were cut into circlets and cooked very lightly with salt and pepper, the spread was made with goatcheese, sundried tomatoes, and herbs (I didn't use most of the herbs, just the basil). It was amazing, satisfying. We had it with roasted corn with chaat masala - strange bedfellows, these two but it was a fantastic meal.
| Prep Time | 30 minutes to chop vegetables |
| Cook Time | 5 minutes |
| Servings |
sandwiches
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Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 1 cup sun-dried tomatoes, packed in oil
- 1 small block goat cheese 4 oz
- 1 regular sized loaf french baguette
- 2 cloves garlic less or more as you like
- oil from the sun-dried tomatoes to cook the eggplant and zucchini
- 1 tsp salt, pepper or to taste
Ingredients
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Instructions
- Cut zucchini and eggplant into 1/4 inch circles. Giada slices them long but I like it this way;
- Slice the loaf horizontally, then into 4 pieces each
- Mince garlic, roughly drain and chop the sundried tomatoes, and mix them together with the goat cheese, and basil, adding salt and pepper into a spreadable mix
- Cook the eggplant slices and zuccini slices on a skillet until browned. Alternately, you can also grill them
- Assemble: On each half of the baguette, spread the goatcheese mix, layer with the vegetables, and cover with the other half.
- That's it!! Enjoy with a beverage of choice
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