Thai Eggplant Sandwich

• 1 large eggplant
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons grated lemon zest
• 3 tablespoons, plus1 teaspoon, extra-virgin olive oil
• 1/4 cup coarsely chopped golden raisins
• Salt and freshly ground pepper to taste
• 9 ounces mild chevre
• 6 thick slices peasant bread, lightly toasted
• 18 fresh large fresh basil leaves, plus 2 tablespoons slivered, for garnish
• 6 large slices ripe tomato, 1/4-inch thick

1. Preheat the oven to 400 degrees.
2. Prick the eggplant with a fork.
3. Wrap in foil and bake 1 hour.
4. Unwrap, let cool slightly and cut in half.
5. Scoop out pulp, discarding as many seeds as possible.
6. Coarsely chop and place in a bowl.
7. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
8. In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste.
9. Preheat the broiler.
10. To assemble, spread the eggplant mixture evenly over the bread slices.
11. Cover with the whole basil leaves.
12. Spread the chevre mixture over the basil and top each sandwich with a tomato slice.
13. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
14. Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes.
15. Sprinkle with the slivered basil and serve immediately.

eggplant, fresh basil, lemon zest, golden raisins, salt, chevre, bread, basil, tomato

Taken from cooking.nytimes.com/recipes/2993 (may not work)