Roasted Eggplant on Whole Wheat Baguette
February 21, 2013 § 3 Comments
The way I understand it, Paula Deen’s first food-for-money venture was preparing bagged lunches for the locals, which her sons 
would then deliver. What those lunches were, I do not know. I imagine a typical lunch included a sandwich (or sammy). Maybe some chips. And there had to have been a decadent, butter-loaded dessert in that bag, too.
Anyone who follows me on Instagram has seen what I concoct for my own lunches, usually from leftovers or stuff just sitting in the veggie bowl. The Sweet Potato Sandwich has become a standby. The Salad Pizza is still one of my proudest moments. Avocados and boiled eggs smeared on toast are regulars, as well.
My latest sammy, Roasted Eggplant on Whole Wheat, has got me thinking about Paula Deen and her bagged-lunch business. This sammy, I’m tellin’ you, it’s good. Real good. People would want to eat it. And they might even pay real money for it—and for me to make and deliver it. Is something like this even feasible here in Boston? And I’m sure there’s some proper and official channels to go through to make sure I’m not serving thoroughly rotten food, too. I mean, someone’s got to make sure the cats and I are wearing hair nets, right?
The thought is on my mind. Who knows, maybe I’ll even give it a try, “underground catering” style (I didn’t really say that, if anyone official is reading this). Meanwhile I’ll keep putting various spreads and veg and cheese and such onto different sorts of breads and doughs. Keep up with them on Instagram and let me know which ones appeal to you most.
Roasted Eggplant on Whole Wheat Baguette
It’s simple, really:
Slice an eggplant into 1/2-in. slices. Place on a sheet pan. Sprinkle each slice with some olive oil, using a brush to spread it over the surface. Eggplants are like sponges—they soak up a lot of oil. That’s why it’s important to brush. Then sprinkle each slice with kosher salt, and give each slice a small twist from the pepper mill. Put in a 420F oven for about 20 min. Remove from oven and let cool. You’ll have extras—always a good thing.
Roasted eggplant
If I’m roasting, why not throw a red pepper in there, too, right? Slice lengthwise, cutting in two, and remove seeds and pith. Flatten each half as best as possible. Find room on the sheet pan in amongst the eggplant. The peppers will take about 5-8 minutes longer than the eggplant—look for it to be dark around the edges. When done, place the halves into a small bowl and cover with plastic wrap. Remove from bowl 10 minutes later and peel off the skin.
Take a segment of homemade Whole Wheat Baguette (recipe is coming, I promise) and slice lengthwise.
Smear one side with homemade red pepper hummus (courtesy of Jennifer!).
Top with however many slices of roasted eggplant you can fit on there. You may have to cut them in half and pretend it’s a puzzle.
Top the eggplant with roasted red pepper.
And top the pepper with goat cheese. What’s not good about anything I just mentioned? Really?
On the other side of the baguette, lay down some baby salad greens lightly dressed with something. I used Lemony Vinaigrette, which is always in a jar at the ready for good times.
Put one half on top of the other. Warning: Goat cheese crumbles may try to escape. That’s ok—they won’t get far.
Proceed to eat. Enjoy.
My question to you is this: Do you want to eat this? And how much would you pay to have it made for you? Add a pear and a cookie and you’ve got yourself a lunch.
The Dainty Dot 
That looks good!! Really good. I will gladly make the humus to go on any sammy!! xo jennifer
[…] It’s great on a chip, on this awesome cracker we made last week, or—my favorite use—schmeared on a Roasted Eggplant on Whole Wheat Sandwich. […]
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