Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish
Photo by Scott Phillips


  • 2 Tbs. minced fresh mint, plus small leaves for garnish
  • 2 Tbs. minced shallot
  • 4-½ to ¾-inch-thick slices crusty, artisanstyle white bread
  • 1 to 1-¼ lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into ½-inch-thick rounds
  • 3 Tbs. extra-virgin olive oil; more for brushing
  • 2 Tbs. toasted walnuts, finely chopped
  • 1/3 cup pitted Kalamata olives, finely chopped
  • + 4 more ingredients
    • 1 oz. mixed baby greens
    • Kosher salt and freshly ground black pepper
    • 1 8-oz. package burrata (or fresh mozzarella), drained
    • 1 Tbs. balsamic vinegar

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture. Arrange the eggplant and bread on a rimmed...

View full recipe at Fine Cooking


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