Description
These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce are a delightful Mediterranean-inspired vegetarian dish. Roasted eggplant slices, creamy goat cheese, and a savory tomato tarragon sauce come together in a satisfying sandwich that’s perfect for a light lunch or dinner.
Ingredients
Scale
Eggplant and Goat-Cheese Sandwiches:
- 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)
For the Tomato Tarragon Sauce:
- 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
- Preheat the oven: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
- Make the Tomato Tarragon Sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato paste, tarragon, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes until slightly thickened. Adjust seasoning to taste.
- Assemble the sandwiches: Spread goat cheese on the bottom half of each toasted roll. Layer with roasted eggplant slices and a generous spoonful of tomato tarragon sauce. Sprinkle with fresh basil if using, and top with the other half of the roll. Serve warm.
Notes
- For added texture, grill the eggplant instead of roasting.
- These sandwiches can also be made open-faced and broiled briefly to melt the goat cheese.
- Great with a side salad or roasted potatoes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 20 mg
