Toasted Eggplant and Goat Cheese Sandwich

How to prepare toasted eggplant and goat cheese sandwich

1. Partially peel the eggplants with a vegetable peeler (take strips lengthwise). Cut the eggplants into approximately 2cm cubes. Place in a baking tray lined with parchment paper. Sprinkle with salt and drizzle with a little oil. Mix and then bake at 200°C for approximately 25 minutes, until the eggplants are cooked, soft, and creamy.
2. Meanwhile, in a wide pan, sauté the onion in hot oil. Add the thyme, salt, and black pepper. Turn the heat to minimum and let it cook until slightly browned and sweet, stirring occasionally.
3. Add the eggplant and crushed garlic over the onion and sauté together for a few more minutes.
4. Remove the pan from heat and add the chopped basil.
6. Cut the baguettes into segments as long as you want the sandwiches to be. Cut each segment in half lengthwise. Hollow out some of the crumb to fit more filling. Fill with the eggplant mixture, place tomato slices on top, and sprinkle with crumbled goat cheese.
7. Toast the sandwiches either in an electric grill until browned, or in a grill pan (or a simple cast iron pan). For the grill pan, place the sandwiches in the well-heated pan and put a weight on top to press them (either a brick wrapped in aluminum foil as I've used before, or a special grill press). Cook about 2 minutes per side, until they get grill marks and the crust is crispy. Serve immediately with a glass of cold wine.
   * if you don't want toasted sandwiches, you can use Lebanese pita bread which you fill with the eggplant mixture, diced tomatoes, and goat cheese, just like a shawarma.

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