Thai Eggplant Sandwich

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Tangy and sweet, who couldn't resist?

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Steps

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Preheat the oven to 400f.

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For the eggplant spread , pierce the eggplant in several places with the tines of a fork.

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Wrap in aluminum foil and bake for 1 hour.

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Unwrap the eggplant , let cook slightly , and cut it in half.

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Scoop the cooked pulp onto a cutting board , discarding as many seeds as possible.

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Coarsely chop the eggplant and plant it in a mixing bowl.

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Add the basil leaves , lemon zest , oil , and raisins.

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Combine well.

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Season with salt and pepper.

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Set aside.

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In another bowl , mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.

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Preheat the broiler.

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Assemble the sandwiches.

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Divide the eggplant spread evenly atop the slices of toasted peasant bread.

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Cover evenly with the whole basil leaves.

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Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice.

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Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.

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Place the sandwiches on a baking sheet and broil 3 to .

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Ingredients

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eggplant, basil, lemon zest, extra virgin olive oil, golden raisin, salt, black pepper, chevre cheese, bread, basil leaves, fresh basil leaves, tomatoes