Description
These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are a delicious and satisfying vegetarian meal. Roasted eggplant slices are layered with creamy goat cheese and a flavorful tomato tarragon sauce, then sandwiched between rolls for a perfect lunch or dinner option.
Ingredients
Scale
Eggplant:
- 1 large eggplant (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
Tomato Tarragon Sauce:
- 1 tablespoon fresh tarragon (chopped)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1/2 cup canned crushed tomatoes
- 1 clove garlic (minced)
- 1 tablespoon shallot (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter or olive oil (for sauce)
Assembly:
- 4 ounces goat cheese (softened)
- 4 sandwich rolls or ciabatta buns
- Arugula or spinach leaves (optional for garnish)
Instructions
- Preheat oven and roast eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and tender.
- Make Tomato Tarragon Sauce: In a saucepan, sauté shallot and garlic, add tomato paste, crushed tomatoes, balsamic vinegar, red pepper flakes, and tarragon. Simmer until thickened.
- Assemble sandwiches: Toast rolls, spread goat cheese on the bottom half, layer with eggplant slices, spoon over sauce, add greens if desired, and top with the other half of the roll. Serve.
Notes
- For a grilled version, cook eggplant slices on a grill pan or outdoor grill.
- Add roasted red peppers or caramelized onions for extra flavor.
- The tomato tarragon sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
