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
Scale
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.
