Since we don't have a grill, I roasted the eggplant, mushrooms and onions and it was divine!
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.
10 Reviews for Grilled Eggplant & Portobello Sandwich
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!
This is a fantastic recipe. The only changes I made was to add more garlic to the mayo mix, and I used a little cayenne pepper sprinkled on the eggplant. I'll definitely make this again.
I don't care for mushrooms or eggplant, and I need a meat. I used grilled chicken sprinkled with cajun seasoning in place of the eggplant and just left out the mushroom. Very flavorful.
I loved this sandwich, though with a couple of alterations. I don't have a grill so I roasted the eggplant and portobello. I also added red and yellow peppers for color and a little sweetness. I roasted the eggplant and peppers for about 45 minutes and added the mushrooms in the last 10 minutes. I ditched the mayonnaise and used mashed avocado spread (guacamole works too) instead. I also added a slice of melted Gouda (I would have preferred Havarti but couldn't find any where I live). So juicy and delicious. Served with a cup of soup on the side, this makes a great winter meal.