Roasted Eggplant and Tomato Panino
Roasted Eggplant and Tomato Panino
I love this sandwich. I could eat this everyday. It’s not the fastest sandwich to make because it involves roasting, but that’s all downtime, so who cares, right?
Roasted Eggplant and Tomato Panino
Serves 2
1 Loaf French Bread
1 Pint Sweet Cherry Tomatoes
1 Medium Eggplant
1 Bunch Fresh Basil, chiffonade
2 Slices Tofutti Cheese (optional)
Olive Oil
Salt
Pepper
Preheat oven to 350º.
Slice the tomatoes in half and place them cut-side up in a baking dish. Sprinkle with a generous pinch of salt and 2-3 tablespoons of olive oil. Roast for 70-80 minutes.
Once the tomatoes are in, prepare the eggplant. Slice the ends off the eggplant and peel off the skin with a vegetable peeler. Slice widthwise into quarter inch thick circles and place on a baking sheet in one layer. Sprinkle with a generous pinch of salt. Drizzle about 1/2 cup of olive oil (or more. for serious) over the slices. Bake in the oven for 35-45 minutes depending on how thick your slices are. The eggplant should be soft and browned.
Let the eggplant and tomatoes cool. Slice the loaf of bread into two equal portions. Slice each portion in half lengthwise without cutting all the way through. Rub the bread with olive oil and add the fillings:
Place sandwiches, open faced, into a 400º oven for 5 minutes, until bread is crispy and “cheese” is melted. When they come out of the oven, fold the top over and press down - the olive oil will soak into the bread and form a natural “dressing” for the sandwich.
Serve warm.
9 comments January 5th, 2007
