Served with a side of fruit, a simple salad, or crunchy pita chips, these sandwiches make a wonderful summer dinner. The grilled eggplant provides a refreshing alternative to meat, and the tangy Roquefort dressing and peppery arugula add a satisfying kick. "This tastes like something you'd order at a nice cafe," my husband said.
I must confess that I cheated just a bit in grilling the eggplant. Because it is so buckle-your-knees hot right now, I couldn't bear to fire up our charcoal grill in the heat of an Alabama August. So I used a grill pan over my stove and I still was able to achieve nice grill marks in the comfort of my air-conditioned kitchen. (Check out this story for more tips on indoor grilling.)
While I was at it, I grilled an extra batch of eggplant so that I could try our Eggplant and Tomato-Mint Salsa the following night. This recipe has earned a 5-star rating by readers such as bendyironbug, who commented, "I loved this recipe. Made on Sunday, ate throughout the week in pita, with chicken, by itself. Will make again."
My hubby deemed this one another hit. Hooray! Two down, 164 more Cooking Light eggplant recipes to go.