If you’re looking for a sandwich that bursts with vibrant Mediterranean flavors and a perfect balance of creamy and savory, look no further than the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe. This delightful dish brings together tender roasted eggplant, tangy goat cheese, and a luscious, herb-infused tomato tarragon sauce that makes every bite a comforting celebration. It’s a wonderful vegetarian option that feels indulgent without being heavy, showcasing how simple ingredients can come together to create something truly special.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it relies on fresh, straightforward ingredients that each add their own magic. From the creamy goat cheese to the fragrant tarragon in the sauce, every element enhances the sandwich’s flavor and texture beautifully.
- 1 medium eggplant, sliced into ½-inch rounds: The star of the sandwich, roasted to tender perfection for a meaty texture.
- 2 tablespoons olive oil: Used to brush the eggplant slices, adding richness and helping with caramelization.
- Salt and black pepper to taste: Essential seasonings that highlight and balance the natural flavors.
- 4 ounces goat cheese, softened: Creamy and tangy, this adds a luscious contrast to the roasted eggplant.
- 4 sandwich rolls or ciabatta buns, split and lightly toasted: For that perfect crusty exterior and soft inside, holding everything together.
- 1 tablespoon chopped fresh basil (optional): Adds a fresh and aromatic lift if you want a green herb brightness.
- For the Tomato Tarragon Sauce:
- 1 tablespoon olive oil: The base for gently sautéing the sauce ingredients.
- 1 small onion, finely chopped: Adds sweetness and depth to the sauce.
- 2 garlic cloves, minced: Brings warmth and pungency that complements the tomato base.
- 1½ cups crushed tomatoes (canned or fresh): The heart of the sauce, rich and vibrant.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and thickens the sauce.
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried): Gives the sauce a unique, slightly anise-like herbal note.
- ½ teaspoon sugar: Balances the acidity of the tomatoes for a smoother taste.
- Salt and black pepper to taste: To season the sauce perfectly.
How to Make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Step 1: Roast the Eggplant
Start by preheating your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet and give both sides a generous brushing of olive oil, then sprinkle with salt and pepper. Roast these for about 20 to 25 minutes, flipping them halfway through. You’ll know they’re ready when they become tender and acquire that beautiful golden-brown color. Roasting intensifies their natural sweetness and gives them a melt-in-your-mouth texture that’s crucial for this sandwich.
Step 2: Prepare the Tomato Tarragon Sauce
While your eggplant roasts, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the finely chopped onion and cook until it softens, about five minutes, releasing its sweetness. Stir in the minced garlic and let it cook for just 30 seconds — enough to get fragrant but not burnt. Now it’s time to add the crushed tomatoes, tomato paste, fresh or dried tarragon, sugar, salt, and pepper. Let it all simmer uncovered for 10 to 15 minutes until the sauce thickens slightly and the flavors meld into a harmonious blend. This sauce is what sets this sandwich apart from the ordinary.
Step 3: Assemble the Sandwiches
Grab your toasted rolls or ciabatta buns, and spread a generous layer of the softened goat cheese on the bottom halves. Next, pile on the warm roasted eggplant slices — don’t be shy here; layering is key to every mouthful bursting with flavor. Spoon a hearty helping of the tomato tarragon sauce over the eggplant, and if you like, sprinkle fresh chopped basil for a bright, herbal touch. Top with the remaining bun halves and get ready to enjoy a sandwich that’s as beautiful as it is delicious.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Garnishes
A sprinkle of fresh basil or a few leaves of arugula add a fresh, peppery zing and bright green color to your sandwiches, making them pop visually and in flavor. If you want something a little richer, a drizzle of balsamic glaze can be a divine finishing touch that complements the tangy goat cheese perfectly.
Side Dishes
This sandwich pairs wonderfully with a crisp green salad tossed with lemon vinaigrette to balance the richness. Alternatively, roasted potatoes or a light vegetable soup make excellent companions to round out your meal without overwhelming the delicate flavors.
Creative Ways to Present
For a fun twist, serve these sandwiches open-faced and broil them briefly to melt the goat cheese for a warm, gooey treat. You could also cut them into smaller sliders for a party appetizer, allowing guests to savor every layered flavor in bite-size portions that disappear too fast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the sandwich components separately to keep textures at their best. Wrap the roasted eggplant and the tomato tarragon sauce each in airtight containers and refrigerate for up to 3 days. Keep the rolls toasted but separate, and add the goat cheese layer fresh when ready to eat.
Freezing
This Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe is best enjoyed fresh, but you can freeze the tomato tarragon sauce in ice cube trays. Once frozen, transfer the cubes to a sealed bag and store in the freezer for up to 3 months. Thaw and reheat gently when needed.
Reheating
Reheat the roasted eggplant gently in a skillet or oven to maintain its texture. Warm the tomato tarragon sauce on the stove over low heat, stirring occasionally. Assemble sandwiches fresh for the best experience, adding goat cheese at the last moment to preserve its creamy texture.
FAQs
Can I use other types of cheese instead of goat cheese?
Absolutely! While goat cheese offers a unique tangy creaminess that pairs perfectly with the eggplant and sauce, you can substitute with cream cheese, feta, or even a mild ricotta. Each will bring its own delicious twist to the sandwich.
Is it possible to grill the eggplant instead of roasting?
Yes, grilling the eggplant gives it a wonderful smoky flavor and slightly firmer texture. Just brush the slices with olive oil and grill over medium heat for about 4 minutes per side until tender and charred nicely.
Can I prepare the tomato tarragon sauce ahead of time?
Definitely! The tomato tarragon sauce can be made a day or two in advance. It often tastes even better as the flavors have more time to meld. Store it in the fridge and reheat gently before assembling your sandwiches.
Are these sandwiches suitable for a vegan diet?
As written, no—they include goat cheese. However, you can make a vegan version by swapping the goat cheese with a plant-based spread or cashew cheese. The rest of the recipe is naturally vegan-friendly.
What type of bread works best for these sandwiches?
Ciabatta or crusty sandwich rolls are ideal because they hold up well to the moist eggplant and sauce without becoming soggy. You want bread that’s sturdy but still soft inside to balance the textures perfectly.
Final Thoughts
I can’t recommend the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe enough—it’s one of those dishes that feels both indulgent and wholesome at the same time. Whether you’re cooking for friends, family, or just yourself, this sandwich brings fresh, vibrant flavors together in a way that’s deeply satisfying. Give it a try; once you do, it very well might become one of your favorite go-to sandwiches because it’s easy, delicious, and totally memorable.
Print
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delicious and hearty eggplant and goat-cheese sandwiches topped with a flavorful tomato tarragon sauce. Roasted eggplant slices are layered with creamy goat cheese on toasted ciabatta rolls, enhanced by a fresh herb sauce perfect for a Mediterranean-inspired main course.
Ingredients
Sandwich Ingredients
- 1 medium eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 ounces goat cheese, softened
- 4 sandwich rolls or ciabatta buns, split and lightly toasted
- 1 tablespoon chopped fresh basil (optional)
Tomato Tarragon Sauce Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups crushed tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- ½ teaspoon sugar
- Salt and black pepper to taste
Instructions
- Prepare and Roast Eggplant: Preheat the oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet and brush both sides with olive oil. Season with salt and black pepper. Roast in the oven for 20 to 25 minutes, flipping the slices halfway through, until the eggplant is tender and golden brown.
- Make Tomato Tarragon Sauce: While the eggplant roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for 30 seconds to release aroma. Add crushed tomatoes, tomato paste, fresh or dried tarragon, sugar, salt, and black pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning to taste.
- Assemble Sandwiches: Spread softened goat cheese evenly on the bottom half of each toasted roll or bun. Layer with roasted eggplant slices and spoon a generous amount of tomato tarragon sauce over the eggplant. Sprinkle with fresh basil if desired. Top with the bun halves and serve warm.
Notes
- For added texture and flavor, grill the eggplant slices instead of roasting.
- These sandwiches can be made open-faced and briefly broiled to melt the goat cheese.
- Pair the sandwiches with a fresh side salad or roasted potatoes for a complete meal.
