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Author Notes: This is a sangwich. Not your standard, grammatically correct "sandwich," but a creamy, crunchy, smooth and spicy pile of ingredients that marinate together into one messy, flavorful sangwich. You can prepare the mayonnaise, the eggplants, the cucumber salad and the medium-boiled eggs ahead of time. Pack the sangwich for a summer picnic on the beach and wash the oil from your chin in that salty sea water! Your experience will be nothing short of pure, late-summer comfort! —Desiree @ whatsinseasonwithdes
Serves 3 hungry eaters
- 1 pound eggplant
- 4-8 tablespoons extra virgin olive oil
- 2 medium garlic cloves
- 1 1/2 tablespoons roughly chopped basil leaves
- 1 1/2 teaspoons kosher salt
- Slice the eggplant into scant 1/4 inch-thick slices and place them on a wire rack over a baking sheet. Sprinkle half of the kosher salt over the eggplant slices and let them sit for 30 minutes.
- Flip the eggplants and salt the other side for 30 minutes.
- Using paper towels, blot the salted eggplants thoroughly to get rid of as much moisture as possible.
- Peel and slice the garlic into 1/8 inch-wide blades.
- In a 10" pan, heat about 1 1/2 tbsp olive oil on medium heat.
- Toss the garlic into the pan and allow it to sizzle—stirring constantly with a wooden spoon—for about one minute.
- Scoop the garlic from the pan using a slotted spoon, and transfer it to a large bowl.
- Raise the heat to medium high and add a few of the blotted eggplant slices to the pan, taking care not to overcrowd them.
- After 3-4 minutes of frying, remove the eggplants from the pan and place them on a wire rack to cool and drain off excess oil. Repeat these steps and replenish the oil, as necessary, until all eggplants have been fried.
- Combine the eggplants and basil with the bowl of sautéed garlic, and toss until they are incorporated. Set aside or refrigerate overnight.
- 1 loaf hearty, crusty bread
- pan-fried eggplants from preceding recipe
- 4-6 canned anchovies
- 2 medium-boiled eggs, boiled for 8 minutes
- 1 small cucumber
- 2 tablespoons roughly chopped parsley leaves
- 1 teaspoon red wine vinegar
- 1/2 tablespoon extra virgin olive oil
- 3 tablespoons full-fat mayonnaise
- 1 tablespoon roughly chopped basil leaves
- 1 tablespoon raw pine nuts
- salt and pepper, to taste
- Slice the cucumbers into 1/8 inch rounds and throw them into a mixing bowl.
- Fold the cucumbers, 1 tbsp of the parsley, the oil and vinegar together, and grind a bit of salt and black pepper into the mixture, to taste. Set aside or refrigerate overnight.
- In a small, dry skillet, toast and stir the pine nuts over medium heat for about 5-6 minutes. Transfer them immediately to a small bowl and allow them to cool completely.
- Combine the mayonnaise, basil, 1 tbsp parsley, and pinenuts, and mix until incorporated. Set aside or refrigerate overnight.
- Slice the bread lengthwise in half, and scoop the soft crumb from the top lid of bread.
- Smear the top and bottom slices of bread with a generous portion of the mayonnaise. Slice the eggs and arrange them, along with the anchovies, on the bottom piece of bread.
- Using a fork, pile the eggplants over the eggs and anchovies.
- Scoop the cucumber salad into the well of the top slice of bread. Using two hands, carefully flip the top half of the sangwich onto its lower half. It should be a bit like closing a book.
- Cut the sangwich into portions and enjoy right away, or wrap the portions in foil and refrigerate overnight.