Cajun French: la breme (la brem) – eggplant
Smothering eggplant with onions and tomatoes is the usual way we prepare eggplant. Today we wanted something different and a sandwich sounded good. Roasting the eggplant gave it crunch, adding capers and pine nuts gave depth.
This sandwich builds and each layer add a depth of flavor.
Mais C’est Bon!
Enjoy!!
Ingredients
- 1 small eggplant
- Olive oil
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 tomato, sliced
- 12 basil leaves
- Capers
- Pine nuts
- salt
- 4 slices lemon rosemary bread or bread of your choice
Combine minced garlic and mayonnaise until well blended. Set aside.
Peel, half, and slice the eggplant in ½” slices.
Brush each slice, both sides, of eggplant with olive oil.
Place eggplant slices on rack in a foil lined baking sheet.
Broil eggplant 10 minutes or until golden.
Spread 4 slices bread with mayonnaise garlic mixture, sprinkle pine nuts and capers on mixture, place roasted eggplant over mixture, place tomatoes on top of eggplant. Season tomatoes with salt.
Roll basil leaves and slice. Sprinkle basil over tomatoes.
Love this sandwich and will definitely make it when I can get a good eggplant. Pine nuts – what a great addition! The bread you use looks awesome.
Thanks for the comment. We purchase the bread from our local farmers market. It is one of our favorites. And yes, the pine nuts really add a depth to the sandwich.