Sandwiches & Pizzas The Book

17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182

the recipe

I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my expectations may have been a bit high. I was hoping for a very Mediterranean result, with feta, olive oil, garlic, lemon, eggplant, and mint. Somehow the mayonnaise in the aioli overwhelmed the other flavours, and the result was a bit bland. The mint did come through nicely.

I didn’t have access to a grill for these so I broiled the eggplant slices. Grilling might have added a nice smokiness, but the problem here didn’t lie in the eggplant. Toasting the buns I put them on would have been nice too. The recipe calls for a baguette, but for feeding a crowd rolls made more sense.

If I made these again I’d up the garlic and lemon juice, and use the best quality feta I could get my hands on. There really isn’t a lot of mayonnaise in here, but I think I’d try to cut it even further (would it still be an aioli? that’s a question for the ages). While this was better in theory than in practice, it wasn’t at all bad. In fact I’d make it again.