(Big Girls, Small Kitchen)
Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. This recipe comes to us from Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen.
Cook Time:30 min
Prep Time:20 min
Total Time:50 min
Servings: 6
Ingredients:
2 Medium eggplant, quartered & cut into 1/4 inch slices
2 Red onions, quartered & cut into 1/4 inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 Lemon, juiced
2 tablespoon chives
1 Loaf sourdough or country white bread, cut into 12 slices
Preparation:
Preheat an oven to 450. Prepare a baking sheet with a layer of parchment paper or foil.
Toss the eggplant, onion, olive oil and salt together in a large bowl. Spread the coated veggies on the prepared baking sheet in 1 layer. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.
Roast in the oven for about 20 minutes, or until the veggies become soft and fragrant. With a spatula, flip the vegetables so that they brown on the opposite side. Return the baking sheet to the oven for another 10-20 minutes or until the vegetables are caramelized and browned.
Transfer the caramelized vegetables to a large bowl and toss with the lemon juice and chives until thoroughly coated.
Lay 6 slices of bread on a work surface. Slather bread with spread, if using, and close the sandwiches.
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