Open Face Grilled Eggplant Sandwiches With Olive Walnut Relish

Open Face Grilled Eggplant Sandwiches with Olive Walnut Relish is a delicious and flavorful vegetarian dish that highlights the natural goodness of eggplant.

These sandwiches are perfect for a summer cookout or a light and refreshing lunch. To start, prepare a medium-high gas or charcoal grill fire to cook the eggplant and bread. While the grill is heating, create the vinaigrette by combining extra-virgin olive oil, minced fresh mint, shallot, and balsamic vinegar. In a separate bowl, mix chopped Kalamata olives and toasted walnuts with a portion of the vinaigrette for a tangy and nutty olive walnut relish.

Next, prepare the eggplant by brushing it with olive oil and seasoning it with salt and pepper. Place the eggplant on the grill and cook until tender, about 3 minutes per side. Meanwhile, brush the bread slices with oil and grill them until toasted, adding a delightful crunch to the sandwiches.

Once the eggplant and bread are grilled, it’s time to assemble the sandwiches. Start by placing the grilled bread slices on a cutting board, oiled side up. Top each slice with a handful of mixed baby greens, followed by the grilled eggplant rounds. Drizzle a teaspoon of the vinaigrette over each eggplant round for added flavor. To add a creamy and indulgent touch, slice the burrata cheese and arrange it over the eggplant. Sprinkle a pinch of salt and spoon a teaspoon of the olive walnut relish over each burrata slice.

Finally, cut the sandwiches in half and serve them as an open-face delight. The combination of grilled eggplant, fresh greens, creamy burrata, and the tangy olive walnut relish creates a burst of flavors and textures in every bite. Garnish with small mint leaves for a pop of freshness.

These Open Face Grilled Eggplant Sandwiches with Olive Walnut Relish are a delightful choice for a light lunch or a vegetarian option at your next gathering. They showcase the versatility of eggplant and the delicious combination of Mediterranean flavors. Enjoy the vibrant and satisfying flavors of this dish!

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. 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.
3. Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.
4. Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.
5. Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 380 Calories | 5G protein | 28G carb | 23G total fat | 9G sat fat |
  10G mono fat | 2G poly fat | 45MG chol | 440MG sodium | 6G fiber

NOTE:

• The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.