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
- Preheat the oven to 400 degrees.
- Prick the eggplant with a fork.
- Wrap in foil and bake 1 hour.
- Unwrap, let cool slightly and cut in half.
- Scoop out pulp, discarding as many seeds as possible.
- Coarsely chop and place in a bowl.
- Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
- In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste.
- Preheat the broiler.
- To assemble, spread the eggplant mixture evenly over the bread slices.
- Cover with the whole basil leaves.
- Spread the chevre mixture over the basil and top each sandwich with a tomato slice.
- Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
- 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.
- 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)