Grilled Eggplant Sarnie

This morning when I opened our refrigerator, I noticed for the seventh time in the last couple of days this lonely eggplant almost crying to be saved. I had a little time to play, so I decided to put on some music and and see where this little morning cooking adventure could lead. The weather is getting warmer again, so it felt like grilled veggies would be a nice option. It doesn’t take too much time, and I still hold a child-like fascination for the grill lines. And so, as I was grilling the eggplant, I sensed that a combination of this with garlic, mint and olive oil was what my palette was craving. And so after a little fridge forage, I found the ingredients that would most satisfy the flavours that were calling out to me in my head, and from here was born this beautiful heaven sent sandwich. This would qualify as a perfectly wholesome lunch or weekend brunch plate, and good to play with when you have a moment to breathe, and really absorb the beauty of the vegetables as they grill and soften to become the meat of your sandwich. With a sensuous base of garlicky mascarpone and a crisp fried egg on top, this one ticks all the boxes for me.

Grilled Eggplant Sarnie

Ingredients

For the grilled vegetables

  • 2 tbsp oil

  • 1 medium eggplant, sliced lengthways

  • 2 vine tomatoes, sliced

  • 1/3 cucumber, sliced

  • 1 red onion, sliced

  • Salt, to taste

For the cheese spread

  • 1/3 cup mascarpone

  • 1/4 tsp garlic powder

  • 1/4 tsp chilli flakes

  • Salt, to taste

For the salad

  • 1 cup mixed salad leaves

  • 1/2 tbsp extra virgin olive oil

  • 1/2 tsp sherry vinegar

  • Salt, to taste

For the fried eggs

  • 2 large eggs

  • 1 tbsp oil

For the grilled bread

1 fresh baguette, cut in two and then sliced down the middle

1/2 tsp oil

Add-ons

  • 2 sprigs of mint

Method of Preparation

  1. Heat a grill pan on medium-high heat. Add 1 tbsp oil and swirl around the pan to coat. When the pan is hot add the sliced eggplant and sprinkle with salt. Allow it to cook till it begins to become soften + char a little on the bottom (3-5 minutes) and the flip and cook on the other side. Transfer to a plate, and repeat for all the eggplant slices.

  2. Next, add the remaining 1 tbsp oil, and then the cucumber, tomato and onion slices to the hot grill and allow to cook till tender and charred (3-5 minutes), and transfer to a plate.

  3. Next, add 1/2 tsp oil and grill the bread for ~2 minutes till lightly brown. Turn off the heat.

  4. As the bread is grilling, mix the ingredients for the cheese spread together, and set aside.

  5. In a bowl, toss the salad leaves with the extra virgin olive oil, sherry vinegar and salt, and set aside.

  6. Bring a small non-stick pan to medium heat. Add 1 tbsp oil, and when it’s hot break open two eggs and allow them to cook till the edges are slightly crisp, the white is set and yolk is set to your preference. Turn off the heat.

  7. To assemble - Layer the grilled bread in this order - cheese spread, salad leaves, grilled eggplant slices, grilled tomatoes, grilled cucumbers, grilled onions and a fried egg. Add some freshly ground rock salt + black pepper and some mint leave to finish it off.

  8. Serve immediately. Best enjoyed with a refreshing drink or as always, a cup of coffee!