The eggplant grilled with just spray burnt on my grill and I had to try and salvage it with some brushed olive oil. Same with the mushrooms. I added some nice melted mozzarella for my Dutch cheese obsessed husband and he still thought it was bland. He added much more of the sauce. Between the slicing of everything (and scraping of the mushrooms, a new one) and grilling and toasting, I thought it wasn't worth it. It tasted good to me but it was a lot of work.
Grilled Eggplant & Portobello Sandwich
From EatingWell: July/August 2009
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
13 Reviews for Grilled Eggplant & Portobello Sandwich
This sandwich was the perfect meal after a long work day. It was very easy and quick. I basted the mushrooms with balsamic vinegar and squeezed some fresh lemon on the eggplant before grilling. Also, melted some swiss cheese on the mushroom. Yum! Even my skeptical meat-eating husband loved it. Definitely will make again!
I thought it was okay as written but a lot better when I added Swiss cheese and Sriracha for spice. The garlic mayonnaise was quite enjoyable though. Adding baby spinach and tomatoes majorly contributed its nutritional value.
Since we don't have a grill, I roasted the eggplant, mushrooms and onions and it was divine!
I used balsamic vinegar instead of mayo and did it on a baguette with a slice of swiss. Nice alternative to my normal turkey and swiss!