Description
Indulge in these flavorful Eggplant and Goat-Cheese Sandwiches with a delightful Tomato Tarragon Sauce. Perfect for a satisfying vegetarian meal!
Ingredients
Scale
Main Ingredients:
- 1 medium eggplant (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 oz goat cheese (softened)
- 4 sandwich rolls or ciabatta buns (split)
- 1 tablespoon butter (optional, for toasting rolls)
- Fresh arugula or baby spinach (for serving)
For the Tomato Tarragon Sauce:
- 1 tablespoon olive oil
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved) or 1/2 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon (chopped)
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Roast the eggplant: Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and tender.
- Prepare the sauce: Sauté shallot and garlic, add tomatoes, tomato paste, and water. Simmer for 8–10 minutes, then stir in tarragon and season.
- Toast the rolls: Toast rolls with butter if desired.
- Assemble the sandwiches: Spread goat cheese on rolls, top with eggplant, tomato tarragon sauce, and greens. Close sandwiches and serve.
Notes
- For extra crunch, consider adding roasted red peppers or thinly sliced cucumber.
- You can substitute tarragon with basil or thyme for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 6g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
