Eggplant is a vegetable that I have yet to fully understand. I just don’t always get it. Sometimes I love it and sometimes I’m left wondering what I did wrong. So here it is, I’m officially accepting any and all eggplant tips.
Regardless of my eggplant struggles, this sandwich was delightful and perfect for a low-key dinner. The variations are endless and since I’m left with 1/2 loaf of chewy Ciabatta bread, a repeat may be sooner than I had expected!
Eggplant, Carmelized Onion & Goat Gouda Sandwich adapted from Bon Appetit – Makes 2 sandwiches
1/2 red onion, sliced
2 Tbsp white balsamic vinegar
1/2 eggplant, sliced
2 slices goat gouda cheese
2 slices prosciutto
Onions: Heat pan with a drizzle of olive oil. Add onion slices and cook until just brown. Add the balsamic vinegar, stirring frequently until all liquid has evaporated. Set aside.
Eggplant: Sprinkle slices with salt and let sit for at least 30 minutes. Pat dry, rub with olive oil and broil for about 3 minutes per side. Set aside.
Slice ciabatta bread and broil with cheese until bubbly. Drizzle other slice of bread with some olive oil and salt & pepper. Stack eggplant, peppers, onions and piece of prosciutto. Enjoy every creamy bite. All while getting your veggies in.