Ingredients
2 tablespoons olive oil1 garlic clove, minced2 ciabatta rolls, split4 slices eggplant (1/2 inch thick)1 medium heirloom tomato, cut into 1/2-inch slices1/4 teaspoon salt1/8 teaspoon pepper2 ounces fresh goat cheese, softened6 fresh basil leaves
Preparation
Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper.
Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes.
Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
