Grilled Eggplant and Cheese Sandwich with Asian Micros

Here’s a sandwich you’ll want to roll your sleeves up and make for special occasions. Eggplant has been cultivated in India for thousands of years. Blessed with an intriguing flavor and rich in antioxidants, it offers many culinary opportunities and blends well with a wide range of microgreens. If you’re able to find it, I recommend using Duke’s Mayonnaise, a flavorful spread popular in the South. Also, this recipe calls for roasted garlic, which you may want to prepare ahead of time. To roast a head of garlic, place it in a 350-degree oven for 1 hour. Let the garlic cool; separate the cloves, and squeeze them from their papery skins before mashing them

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Step 1

Preheat a grill to medium heat or preheat the broiler. Spray or lightly brush both sides of the eggplant slices with the oil. Cook the eggplant 3 to 5 minutes, or until tender and golden, turning once. Transfer the eggplant to a platter. In a small bowl, whisk together the roasted garlic, mayonnaise, and vinegar. Cut the baguette into 4 pieces and halve each piece horizontally. Spread the bottom halves with the mayonnaise mixture. Add the eggplant slices, trimming to fit if necessary, and sprinkle each sandwich with crumbled cheese and microgreens. Cover with the remaining bread slices. Cut each sandwich in half and serve.