Eggplant is a classic summer vegetable thatap pear-shaped and variable in length, and rich in nutrients like vitamin C, potassium, folate and dietary fiber, according to the Pacific Coast Farmers’ Market Association.
Look for eggplants that are smaller and immature, that are firm, smooth-skinned and heavy for their size — full-size and puffy ones can be bitter and have harder seeds.
This recipe for grilled eggplant sandwiches comes from “Market Memories Cookbook” (Elderflower Press, $35) by Georgeanne Brennan and Ann M. Evans, a new book of farm-fresh recipes and recollections about the historic Davis Farmers Market, which turns 60 this year.
Grilled Eggplant Sandwiches
Yield: Serves 6
INGREDIENTS
- 2 medium globe eggplants
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 6 country-style rolls
- Mayonnaise or aioli, homemade or purchased
- 12 large butterhead or red lettuce leaves, more if desired
DIRECTIONS
Heat a gas grill or build a fire in a wood or charcoal grill. Alternatively, use a stovetop grill pan.
Slice the eggplant crosswise, a scant 1/2-inch thick, about 12 slices. Place slices in a shallow baking dish and sprinkle with the olive oil, salt, pepper and oregano and turn several times.
Place as many slices as will fit on your grill or grill pan and cook until golden and a slight crust has started to form, about 5 minutes. Turn and repeat on the other side, until the interiors are soft and creamy, about another 5 minutes.
Slit the rolls in half. Slather the inside of the rolls with the mayonnaise or aioli and add two slices of eggplant and 1 or 2 leaves of lettuce, and close. To serve, remove to a platter.
Courtesy of Georgeanne Brennan and Ann M. Evans, “” (Elderflower Press, $35)
