Food & Entertaining - Garden to Table

Enticing eggplant recipes

Give this violet veggie top billing in hearty harvest meals

Grilled vegetable and 
Boursin cheese sandwich
This sandwich was influenced by New Orleans’ muffuletta, an Italian-style sandwich with layered ingredients packed into a round loaf of bread. Here, the layers consist of grilled vegetables and creamy cheese, served on a baguette. Serve at lunch with a hearty soup.

Makes 4 sandwiches


  • 2 small Asian eggplants, sliced 1⁄4 in. (5 mm) thick, lengthwise
  • 2 small zucchini, sliced 1⁄4 in. (5 mm) thick, lengthwise
  • 2 yellow peppers, quartered
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, 
to taste
  • 1 large tomato, thinly sliced
  • 1 small red onion, thinly sliced
  • 10 arugula leaves
  • 1 tub (150 g) garlic & fine herb 
Boursin cheese
  • 1 large baguette

Grease and preheat grill to medium high. Lightly brush eggplant, zucchini and peppers with oil; season with salt and pepper.

Grill eggplant and zucchini for 4 
to 6 minutes per side, or until lightly charred and very tender.

Meanwhile, grill peppers skin side down, for 4 to 6 minutes, or until well charred. Turn peppers, cook for 1 to 2 minutes more and place in a bowl covered with plastic wrap. Set aside eggplant and zucchini on a large plate.

When peppers have cooled to room temperature, peel and discard skins.

Cut baguette into 2 loaves; slice each loaf in half horizontally. Hollow out the 4 pieces of bread, about 1⁄4 to 1⁄2 
inch (5 mm to 1 cm) down, so they resemble canoes.

Spread Boursin cheese evenly over each of the 4 pieces and layer sandwich bottoms in the following order: eggplant, zucchini, peppers, tomato, onion and arugula. Place sandwich tops over ingredients; then press down gently and cut in half on the diagonal.


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