Portobello Eggplant Sandwich

With the vegetarian and/or me working virtually every night this month, my mission has been to find quick, easy and satisfying dinners that will neither require too much prep nor leaving us feeling so full afterwards that we can't go to sleep at a reasonable hour. Last night, that led me down the path of sandwiches. With so much wonderful produce from the greenmarket, I've definitely been on a vegetable kick and I started thinking about grills and, not for the first time, wishing we had one. And what are my three favorite vegetables to cook on a grill? Portobello mushrooms, onions and eggplant. Even though I don't often eat eggplant these days, when I find it fresh and local and organic at the greenmarket, I make an exception.

Alas, we have no grill. But, if you can stand heating up the apartment for fifteen minutes, mushrooms, onions and eggplant are just as (if not more) delicious roasted. And, bonus, you don't have to worry about the bits of onion falling through the cracks of the grill!

I wanted to elevate these from a "typical" sandwich so, while the veggies were roasting, I whipped up a quick tahini spread with fresh basil (better and more nutritious than a more traditional mayonnaise or, worse, ketchup). We also served these with some big arugula leaves on sprouted sesame bread and had a salad on the side. Bon appetit!



 Portobello Eggplant Sandwich

Sandwich

• 4 large portobello mushrooms, stems removed
• 1/2 large red onion, thinly sliced
• 8 slices bread
• 1 bunch large arugula leaves
• 1 American eggplant, sliced

Spread

• 1/2 cup sesame paste
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon salad seasoning blend
• 1 teaspoon tamari
• 1 tablespoon chopped fresh basil leaves
• 1 small clove garlic, chopped

Preheat oven to 375. Arrange mushrooms, onion and eggplant on a foil-covered baking sheet (or two). Roast 15 minutes.

Meanwhile, make the spread by blending together all ingredients in a food processor until creamy.

When vegetables are cooked, remove from oven and let cool slightly. Toast bread. Generously spread spread onto half of bread slices and top with 1-2 leaves arugula, 1 mushroom, some red onion and 1 slice eggplant. Cover with second slice of bread. Enjoy!

Links:

• Grilled Eggplant & Portobello Sandwich from Eating Well
• Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches from Food Network
• Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella from AllRecipes.com
• Eggplant and Portobello Mushroom Melt from Wine and a Spoon
• Grilled Eggplant and Portobello Mushroom Sandwich from Roman Meal

BED: Basil Eggplant

When the vegetarian and I first started talking seriously about moving in together, I started actively wondering how that would affect my cooking habits. Just as we began our apartment search, I found an old copy of Fields of Greens, a vegetarian cookbook from Greens Restaurant. The vegetarian and I spent a rainy afternoon lying in bed and pouring over the recipes -- some of them simple, but many complex. We went through a box of sticky tabs, marking our favorite recipes with different colors according to seasons.

Of course, two-and-a-half years later, we've probably only made one or two recipes from that book as I find myself taking more and more recipe inspiration from various internet sources rather than cookbooks. But that afternoon is one of our fondest memories and set us together on the path that eventually led to this blog; the path that taught the vegetarian will eat (almost) anything with eggplant as the main ingredient.

Basil Eggplant
inspired by ThaiTable.com

• 1 tablespoon olive oil
• 2 serrano peppers, sliced
• 2 Japanese eggplants, sliced on the diagonal
• 1 cup water
• 2 tablespoons tamari
• 4 cloves garlic, chopped
• Basil leaves picked from 1 bunch of steams

Heat a wok over high heat. When it is hot, lower flame to medium/medium-high and swirl in olive oil. Add serranos and garlic. Stir-fry until garlic just starts to color, about 30 seconds. Add eggplant and stir. Pour in water and stir. Cover the wok and let cook 7 minutes, raising the flame to high. The eggplant should be translucent and the water all-but evaporated. Swirl in tamari and stir. Add basil and stir just until leaves are wilted but still green. Remove from heat and serve. This was delicious over Herbed Quinoa, along with some Merlot. Bon appetit!

**VEGETARIAN'S CHOICE! **  Easily one of the most successful and delicious we've made since starting this blog.  While I usually enjoy everything we cook together, this was one of the few dishes we've made that I've helped myself to THIRDS!  The look of satisfaction on the Omnivore's face was the icing on the proverbial cake. :)

Edible Inspirations:

• Basil Eggplant from ThaiTable.com
• Thai Basil Eggplant from Compassionate Action for Animals
• Seared Baby Eggplant with Mozzarella and Basil Oil from Vegetarian Times
• Basil Eggplant Stir Fry from Henry Got Crops!
• Thai Basil Eggplant from Garden to Garden