Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Eggplant Sandwich

Scott Phillips

Servings: four.

The basil vinaigrette can be made ahead.


For the vinaigrette:

  • 3/4 cup loosely packed fresh basil leaves
  • 1/2 tsp. fresh thyme leaves
  • 1-1/2 tsp. minced garlic
  • 1 Tbs. pine nuts
  • 2 Tbs. red-wine vinegar
  • Scant 1/2 cup extra-virgin olive oil
  • Salt to taste

For the sandwich:

  • 1 large globe eggplant (about 2 lb.)
  • Salt
  • Olive oil
  • 8 slices country bread
  • 8 slices ripe tomatoes
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • 4 thin slices provolone cheese

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 340
  • Fat (g): 37
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 15
  • Sodium (mg): 840
  • Carbohydrates (g): 47
  • Fiber (g): 8
  • Protein (g): 14


  • To make the vinaigrette: In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed.

  • To prepare the eggplant: Partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Slice the eggplant 1/2 inch thick, sprinkle the slices generously with salt, and let stand in a colander for about 1 hour. Rinse thoroughly, gently squeeze each slice dry, and pat with paper towels. Light a grill fire. Brush the slices generously with olive oil. Over a part of the grill that’s medium hot, grill the slices until soft and cooked through, about 5 minutes per side.
  • Grill the bread slices until lightly toasted. Brush the eggplant, tomatoes, and the slices of bread with the vinaigrette. Assemble each sandwich with arugula leaves, eggplant, tomatoes, and cheese. Slice each sandwich and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy‚Äôs lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks