This sandwich is for you

Do you remember a little while ago when I went crazy for some grilled eggplant?

The skewers were good, and they went really well with the chicken, but then I had a half eggplant leftover, and I wasn't sure what to do with it.

Since the grill was hot, I just wrapped it in foil and asked nicely if the eggplant could 'rest' on the grill while we ate dinner. The fiance agreed. When we were done with dinner it had become a glorious mushy mess that I scraped into my food processor...and then....


Kier stole my thunder! (Ok, she's just a better blogger than I am and evidently doesn't operate on a 10 day time delay).

Since I don't want to be redundant (and her recipe is probably better and definitely more classic), you can make the eggplant dip her way...but you have to make this sandwich.

OMG. The fiance called it a 'vegan BLT' because that's what it tastes like. Its smoky, it's creamy, it's crunchy, it's salty. It's heavenly!

How to build it:
Make eggplant dip (mine contained half an eggplant, grilled to mush. 3 cloves roasted garlic. 1 tbsp tahini. Salt. 2 tsp lemon juice. pinch coriander. larger pinch cumin.)

Toast bread. Smear eggplant dip on bread - both slices. Layer on roasted peppers, tomatoes, and crispy lettuce or spinach. Finish with a fine dusting of salt and pepper.

Slice it in half and prepare to have your face meet its match. This sandwich is so perfect I had it three meals in a row...and then I ran out of eggplant dip. It's definitely happening again soon, especially if this hot weather keeps up...which it is. Excuse me, I have to go find some eggplants. And while I'm at it, I'm going to buy some nectarines and raspberries so that I can make this other Iowa concoction:

But you'll have to go over to Iowa Girl Eats for that recipe.

How do you feel about eggplant? Love it or hate it?