Grilled Eggplant & Tomato Open Faced Sandwich with Basil MayoIngredients of Grilled Eggplant & Tomato Open Faced Sandwich with Basil Mayo:

For the Basil Pesto Aioli

  • 1/2 cup Hellmann’s Mayo
  • 3 tablespoons of prepared basil pesto 
  • salt and pepper

For the Sandwich

  • 2 eggplants, sliced lengthwise into 1-inch thick slices.
  • 1 lb tomatoes, finely diced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon white-wine vinegar
  • salt and pepper
  • 4 (3/4 inch thick) slices country style bread (from an 8-inch round loaf)

Directions for Grilled Eggplant & Tomato Open Faced Sandwich with Basil Mayo:

For the Basil Aioli

  1. Whisk together all ingredients in a small bowl… simple enough!

For the Sandwich

  1. Mix tomatoes, parsley, 2 tablespoons of the oil and the vinegar in a bowl. Sprinkle with salt and pepper to taste. Let this sit at room temperature while you complete the rest.
  2. Preheat a grill (or grill pan, which is what I used) to high heat. Brush the eggplant with some of the remaining oil on both sides and season with salt and pepper. Grill both sides until nice and golden brown for approximately 4 minutes per side.
  3. Brush the bread on both sides with the remaining oil, season with salt and pepper and grill until lightly toasted on both sides (about 30-50 seconds per side).
  4. Spread a tablespoon of the prepared mayo on each slice of bread.
  5. Top each slice of bread with a slice of grilled eggplant
  6. And top with a few heaping spoonfuls of the tomato relish.
  7. Literally bursting with tons of fresh flavors!

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