Roasted Eggplant & Muhummara Sandwich with Lemon Herb Salad
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This open faced sandwich is exceptional. That's pretty much all we need to say about it. It was adapted from a dish by the Alvarado Street Bakery and we couldn't believe it came together as well as it did in our own kitchen. The Muhummara is by our friend Shane of SFeatsinSF and provides a gorgeous zingy base for this sandwich. The grilled eggplant provides some meatiness and the herby salad does something magical. We can't wait for you to try it!
- Serves 2-4 sandwiches
Ingredients
- 1 medium eggplant
- drizzle of olive oil
- several sprigs of fresh basil
- several sprigs of fresh mint
- 1 lemon
- 1 tsp Just Pomegranate Syrup or to taste
- sea salt
- aleppo pepper
- toast of your choice, sourdough or gluten-free
- fresh batch of Muhummara spread
Instructions
- Slice eggplant and salt medallions. Set aside for 15-30 minutes.
- Make toast and Muhummara spread.
- Pat eggplant dry.
- Pan fry medallions over medium heat in cast-iron skillet with olive oil.
- Once browned around edges and drooping in center, remove and place on paper towel-lined plate.
- Rinse herbs and place in bowl.
- Squeeze lemon juice over herbs and sprinkle with flaky sea salt.
- Toss together with drizzle of Just Pomegranate Syrup.
- Spread generous helping of Muhammara on toast.
- Layer on two pieces of eggplant.
- Top with herby lemon salad.
- Garnish with bread crumbs and aleppo pepper.
- Devour immediately.
by Caitlin Heinz
