Grilled Eggplant Sandwiches with Red Onion and Aioli

Grilled Eggplant Sandwiches with Red Onion and Aioli
Photo by Becky Luigart-Stayner


  • 1 tablespoon kosher salt
  • 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon fresh lemon juice
  • 8 (1/4-inch-thick) slices tomato
  • 2 cups lightly packed arugula leaves
  • + 9 more ingredients
    • Aioli:
    • Cooking spray
    • ½ teaspoon chopped fresh rosemary
    • Sandwiches:
    • 8 (1/2-inch-thick) slices Italian bread
    • 1 teaspoon chopped fresh parsley
    • ¼ cup light mayonnaise
    • 1 tablespoon extravirgin olive oil
    • 4 (1/2-inch-thick) slices red onion

To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill. To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 mi...

View full recipe at My Recipes


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