Balsamic-Roasted Eggplant & Arugula Sandwiches

Name: Balsamic-Roasted Eggplant & Arugula Sandwiches
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Japanese Eggplant (4 Japanese or baby eggplants); 3 tbsp Balsamic Vinegar of Modena (3 tablespoons balsamic vinegar); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 0 pieces Kosher Salt (Kosher salt); 0 pieces Black Pepper (Freshly cracked black pepper); 2 pieces Baguette (2 baguettes or 4 homemade rolls — up to 4); 0 pieces Butter (Salted butter, softened); 1 bunch Arugula (1 bunch arugula)

Roasted eggplant slices with balsamic vinegar are layered on buttered baguette with fresh arugula for a simple vegetarian sandwich.

25 minItalian

Servings4

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Vegetarian
Pescatarian

Steps

1Preheat oven to 425° F. Slice eggplants lengthwise into 1/4-inch thick strips and lay strips on an oiled or parchment- or Silpat-lined baking sheet.
2Mix balsamic vinegar and olive oil in a dish. Brush vinegar-oil mixture across top of each slice of eggplant. Then sprinkle with salt and pepper over the top. Roast for about 10 minutes. Turn slices over, brush with oil mixture, season with salt and pepper, and roast for another 8 minutes or so. Cool.
3Cut baguettes lengthwise in half and spread each half generously with the softened butter.
4Place eggplant slices on the bread and top with arugula leaves. Close sandwiches and serve.