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Ingredients
1 large eggplant
1 tablespoon chopped fresh basil leaves
2 teaspoons grated lemon zest
3 tablespoons, plus1 teaspoon, extra-virgin olive oil
¼ 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, ¼-inch thick
Nutritional analysis per serving (6 servings)
27 grams carbs; 20 milligrams cholesterol; 307 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 5 grams fiber; 549 milligrams sodium; 13 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I sliced the eggplant and drizzled it with olive oil before baking. I used less tomato then called for, maybe my eggplant was small. It was delicious.