This is a club sandwich without bread and bacon but yet it is so amazingly delicious you just have to try it out. It is an extremely summery starter, both taste wise and color wise which would go nicely with some sweet white wine. This dish is also relatively easy to make and you just need a handful of ingredients.
Just for the record you do NOT need to be a vegetarian to love this dish! so meat lovers don’t be shy to try this one out.
Recipe for up to 3 persons
- 2 tomatoes
- 1 eggplant
- 2 garlic cloves
- Fresh thyme
- One ball mozzarella cheese
- Powdered sugar
- Lettuce for decoration
- Olive oil
- Course salt
Take the tomatoes and cut a shallow cross in the top and bottom of them, bring skillet to boil and drop them in for a few minutes or until the skin starts to loosen of them. Cool with cold water under. Peel the skin from the tomatoes and cut them into quarters. Use a spoon to rinse out the insides of them and place them in an oven tray and sprinkle olive oil over the tomatoes.
Chop the garlic cloves. Sprinkle a few pinches of powdered sugar, few thyme stems and the chopped garlic cloves over the tomatoes in the oven tray and bake in an oven at 120°C/240°F for about 30 minutes.
Sprinkle corse salt over a tray, slice the eggplant into about 1 cm / 1/3 inch thick slices and lay the slices on the tray. Sprinkle salt over the top the slices also and let them sit for about 15 minutes. Rinse the slices under cold water and dry them well afterwards.
Heat a grill pan, add a little olive oil and fry the eggplant slices for about 3 minutes on each side. Cut the mozzarella into about 1/2 cm / 1/5 inch thick slices and cover half of the eggplant slices with mozzarella. Place one slice of eggplant on top of each of the mozzarella covered slices and set in an oven tray. Bake at 120°C/240°F for a few minutes or until the mozzarella has started to melt. Cover the eggplant sandwiches with the baked tomatoes and garnish with balsamico and lettuce of your choice