Description
These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce combine tender roasted eggplant with creamy goat cheese and a flavorful tomato tarragon sauce. Served on toasted ciabatta buns with fresh greens, this vegetarian main course offers a perfect balance of rich, tangy, and fresh flavors, ideal for a gourmet and satisfying meal.
Ingredients
Scale
For the Sandwiches
- 1 medium eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, softened
- 4 sandwich rolls or ciabatta buns
- Arugula or baby spinach (optional)
For the Tomato Tarragon Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet in a single layer. Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper. Roast the eggplant for 20 to 25 minutes, flipping the slices halfway through, until they become golden brown and tender.
- Make the Tomato Tarragon Sauce: While the eggplant is roasting, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, tomato paste, chopped tarragon, and sugar. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
- Toast the Rolls: Lightly toast the sandwich rolls or ciabatta buns to give them a slight crisp and warmth, enhancing their texture and flavor.
- Assemble the Sandwiches: Spread the softened goat cheese evenly on the bottom half of each toasted roll. Layer the roasted eggplant slices on top of the goat cheese, then spoon over a generous amount of the warm tomato tarragon sauce. Add arugula or baby spinach if desired for a fresh, peppery crunch. Finish by placing the top half of the roll over the filling and serve the sandwiches warm.
Notes
- For a smokier flavor, grill the eggplant slices instead of roasting them.
- Add roasted red peppers or caramelized onions to the sandwich for extra depth and sweetness.
