Roasted Eggplant and Tomato Panino
January 5th, 2007
Stumble it!
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.
Entry Filed under: fake cheese, recipe
11 Comments
1. lotta | January 5th, 2007 at 8:39 pm
GREAT! I will try this!!
I am looking for a good vegan cheese, I will try the Tofutti Cheese.
2. Lolo (VeganYumYum) | January 7th, 2007 at 10:23 am
Hehe – but be warned! This cheese is really only good in small quantities and with something else. Follow Your Heart Vegan Gourmet Cheese is a little better as an all around cheese, but I like them both for different things.
3. Cherie Anderson | January 8th, 2007 at 7:41 pm
That looks like one of the most beautiful sandwiches I have ever seen!!
4. donna | June 18th, 2007 at 12:17 pm
This sandwich is awesome!!!! My daughter and I have been eating this all weekend and don’t seem to be letting up any time soon!!
5. Sara Pulis | October 12th, 2007 at 4:53 pm
Any idea where I can get my hands on tofutti cheese? I live in San Francisco and every place I’ve gone doesn’t have it. (Of all things!) Is there a site that sells it, per chance?
6. Cecily Snow | October 12th, 2007 at 9:45 pm
Looks good. Tried making it, but after 60 minutes at 350 (F), the tomatoes were pitch-black. I wonder what happened.
7. Lydia Collins | October 23rd, 2007 at 4:51 pm
I made this and it turned out great.
It looked as pretty as your pictures
Even my meat eating vegetable hating sister loved this
8. Heather-Lynn | December 29th, 2007 at 10:48 pm
*drools*
9. Kim | July 3rd, 2008 at 10:24 am
I made this for my boyfriend and we both LOVED it! Thanks for the recipe and I would for sure make it again!
10. Busy, Busy « Stitch&hellip | March 2nd, 2009 at 4:55 pm
[...] spent a little over an hour roasting tomatoes and eggplant so I could have some sandwiches like these from Vegan Yum Yum. I’ve made them before but they turned out much better this time. [...]
11. Eggplant Panini/Sub |&hellip | December 19th, 2011 at 1:35 am
[...] Ulm, the original author of this recipe, gave us a huge template for this amazing creation. However, her measurements were all wrong. She [...]