Grilled eggplant sandwichwith Gouda and onion jam
- 8 slices wholemeal bread
- 8 Emborg Gouda Natural Slices
- 2 tbsp Emborg Salted Butter
- 3 tbsp mayonnaise
- 2 long and thin eggplant
- 1 tbsp salt
- 2 yellow onions, diced
- 1 garlic finely minced
- 2 tbsp brown sugar or palm sugar
- 1 tbsp apple vinegar
- 1 tsp water, as needed
- 1 cup green Coral lettuce washed, loosely packed
- 1 cup rocket lettuce washed, loosely packed
- 3 tbsp olive oil for frying (if not using a non-stick grill pan)
Slice the eggplant into 1 cm thick coins. Season with salt and let them rest for 5 min.
Wipe the eggplants dry with kitchen paper towel and grill each side for about 5 min. in a grill pan.
Make the onion jam.
Finely chop the onion. Put it a small serving bowl. Mince the garlic and fold in the bowl too. Fold sugar and apple vinegar in the ball and blend. You should be able to get a thick jam-like consistency. If the mixture gets too thick, you may dilute with more apple vinegar or water.
Cut bread and smear butter on its outer sides. Place buttered sides down on a cutting board or parchment paper and smear mayonnaise on the un-buttered sides.
Layer onion jam, grilled eggplant, lettuce leaves and two slices of Gouda.
Cover with top bread and place sandwiches in toaster so the buttered sides get in contact with the hot surfaces of the toaster.