Southwestern Chipotle Grilled Eggplant Sandwiches



I ran across some nice-looking eggplant at the grocery store the other day and realized it’s been a while since we’ve had eggplant. So I picked one up and, being on an open-faced sandwich kick recently, thought I’d make an eggplant-parmesan-like sandwich with it.


My plan changed when I got to the bakery section and realized the bread I most wanted to use was a jalapeno cheese bread. Not exactly in the Italian food theme. So I decided to make southwestern eggplant sandwiches instead, wondering how well eggplant would go with these flavors. As it turned out, it goes very well! We loved these sandwiches.

Open-Faced Southwestern Chipotle Grilled Eggplant Sandwiches

Ingredients:

  • 1 can refried black beans
  • Milk
  • 1 medium-sized eggplant
  • Juice from 1 lime
  • Extra virgin olive oil
  • Coarse ground salt
  • Coarsely ground black pepper
  • Chipotle chili powder
  • Sliced loaf of jalapeno cheese bread (found in the HEB bakery)
  • Tomato, sliced
  • Avocado, sliced
  • Steamed sweet corn

Directions:

  1. Warm refried black beans in a saucepan on low heat with a little milk to make them creamy.
  2. Peel and slice eggplant into 1/2″ slices. I recommend cutting the eggplant in half, then cutting each half into slices lengthwise to keep the slices roughly sandwich-sized and big enough to not fall through the grates in the grill.
  3. Lightly coat eggplant slices with extra virgin olive oil and lime juice.
  4. Place eggplant slices on grill and lightly sprinkle with salt, coarse ground pepper, and chipotle pepper.
  5. Grill for about 4 minutes on each side or until eggplant no longer looks a raw pale white throughout.
  6. Meanwhile, toast bread slices.
  7. Spread a layer of refried black beans on each toasted bread slice.
  8. Layer a slice of tomato.
  9. Layer a slice of grilled eggplant.
  10. Top with avocado slices.
  11. Lightly sprinkle with salt before serving.

Makes 6 to 8 sandwiches depending on the size of your eggplant. Serve with steamed sweet corn.



Variations:

  • Not crazy about beans? Try melting a slice of pepper jack cheese on the bread instead.
  • Don’t like eggplant? Use grilled chicken instead.
  • Like eggplant but still want the chicken? Try replacing the tomato slice with a slice of chicken.
  • You can also top the sandwiches with corn, although it doesn’t tend to stay, which is why we ended up making it a side.



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One thought on “Southwestern Chipotle Grilled Eggplant Sandwiches

  1. Pingback: Vanilla Fig Balsamic Butternut Squash + Baked by Amys | The Food Goob

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