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With so many people working from home these days, perhaps your daytime environment is more conducive to putting together an interesting sandwich. This is what I made for today’s lunch. I had made a batch of Barefoot Contessa’s luscious eggplant spread for dinner a couple of nights ago and still had some left. I have always loved this eggplant spread as a sandwich spread with fresh veggies for lunch. Today I went a little fancier and sautéed some shiitake and cremini mushrooms for the sandwiches. Yum! I am posting an adaptation of Barefoot Contessa’s recipe for the spread, below.
Sandwich components:
Bread
Eggplant Spread
Sauteed Mushrooms
Baby arugula
Eggplant spread (adapted from Barefoot Contessa):
2 small eggplants, peeled and cut into 1-2” chunks
1 red onion, peeled and cut into 1-2” chunks
1 red pepper, seeded and cut into 1-2” chunks
1 large garlic clove, pressed
1/3 cup Olive oil
1 tsp salt
Pepper to taste
1 TBS tomato paste
Toss eggplant, onion, garlic and red pepper with olive oil, salt and pepper. Roast in 400 degree oven for about 45 minutes, tossing a couple of times while roasting. You want the vegetables to begin to caramelize but not burn (a little burn is ok, especially with the onions). Blend vegetables in food processor or blender with tomato paste.
Sauteed Mushrooms for 2 people
About 1/2 lb. sliced mushrooms
Sprig of thyme
Clove of garlic, pressed
Salt and pepper to taste
Olive oil and butter
Heat olive oil in frying pan over medium low heat with pressed garlic for a couple of minutes. Add mushrooms, butter, thyme leaves (strip leaves from branches over pan), salt and pepper. Sauté, stirring occasionally, until mushrooms are tender.
To serve, spread eggplant spread on both sides of toasted bread, pile sautéed mushrooms on top of one of the slices, then cover with arugula and place other side of bread with eggplant spread facedown to make a sandwich.