Roasted Eggplant Sandwich

Enjoy fresh spring vegetables with this recipe from Chef Nate Weir at Modern Market.

Roasted Eggplant Sandwich

1 medium or large eggplant
1 red bell pepper
1 medium red onion
2 tablespoons Honey or Agave
1/4 cup Extra Virgin Olive Oil
1 tablespoon fresh rosemary, chopped (about 3 stems)
1/2 tsp sea salt
2 slices whole wheat bread
1.5 ounces goat cheese
1/2 ounce arugula
1/2 ounce harissa tahini (optional - could substitute prepared pesto or favorite hot sauce)

Rinse eggplant, onion, and bell pepper under cold running water. Rinse fresh rosemary, then de--‐stem and roughly chop rosemary leaves.

Seed and de--‐stem red pepper, then cut into 1/4" slices. Peel onion, cut in half, and then slice into 1/4" slices. Place veggies in a mixing bowl.

Remove top and bottom from eggplant. Make a thin slice on one long side to remove excess skin, and discard. With cut side down on cutting board, cut lengthwise into 1/2" thick "planks."

Stack a few of the planks, then rotate so one of the skin sides is facing you. Cut into 1/2" thick strips. Add eggplant pieces to the onion and bell pepper.

Add honey, olive oil, salt and rosemary to veggies, then toss to combine. Transfer to a cookie sheet and roast in an oven preheated to 425°F, for about 12 minutes. Eggplant should be soft and tender, but not shriveled, with some golden to dark brown roasted pieces.

To assemble sandwich, put 3 ounces of roasted eggplant mixture onto a slice of bread. Top with crumbled goat cheese. Spread harissa tahini or other condiment onto the second slice of bread. Place back in the oven, open-faced, for a few minutes until bread is toasted and cheese is melted. Top with arugula. Close sandwich and enjoy!

Harissa Tahini

Both harissa and tahini can be found at most grocery stores, especially Whole Foods. It can also be purchased online. To make it from scratch, following instructions below.

1/2 cup pure sesame paste
3 tbsp. lemon juice
2 tbsp. Harissa
Cold water
Salt - to taste

Using a whisk, mix the sesame paste with the lemon juice and start drizzling the water until you get the consistency you desire; for salad dressing add more water, to spread on a sandwich keep it thicker.

Add the Harissa and salt to taste. Whisk to combine.