If you are searching for a sandwich that bursts with vibrant flavors and a delightful texture contrast, then the Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe is an absolute must-try. This recipe brings together tender, roasted eggplant slices layered with creamy goat cheese, all elevated by a fresh, aromatic tomato tarragon sauce that adds a surprising twist to a classic favorite. Each bite offers a harmonious blend of earthiness, tang, and freshness, making it an ideal choice for a wonderful lunch or light dinner that will have your friends asking for the recipe again and again.

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each one playing a key role in bringing out the bold and fresh flavors of this sandwich. From the smooth texture of goat cheese to the herby brightness of tarragon and the juicy punch of ripe tomatoes, these components work together to make each sandwich unique and delicious.

2 medium eggplants, sliced into 1/2-inch thick rounds: Choose firm eggplants for easy roasting and nice texture.
2 tbsp olive oil: For roasting the eggplant to a golden, tender perfection.
Salt and pepper, to taste: Essential for seasoning all components evenly.
1 tsp garlic powder: Adds subtle warmth and depth to the eggplant.
1 tsp dried oregano (optional): Brings a Mediterranean herbaceous note that complements the eggplant beautifully.
4 oz goat cheese, softened: Creamy and tangy, it creates a luxurious spread.
2 tbsp fresh basil, chopped (or parsley, if preferred): Adds freshness and brightness to the goat cheese mixture.
1 tbsp lemon juice: Lifts the goat cheese with a touch of acidity.
2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes, drained): Forms the juicy base of the tomato tarragon sauce.
1 small onion, finely chopped: Provides sweetness and texture to the sauce.
1 tbsp olive oil: For sautéing the onions and melding flavors.
1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon): The star herb that gives the sauce its distinct and elegant flavor.
1 tbsp balsamic vinegar: Adds a gentle tang and helps balance the sauce.
1/2 tsp sugar (optional, to balance acidity): Softens the tomatoes if they are too tart.
4 hearty sandwich rolls, ciabatta or whole-grain bread works well: Sturdy enough to hold all the fillings without getting soggy.
Fresh spinach or arugula (optional, for extra greens): Adds a peppery crunch and vibrant color.
Extra olive oil for drizzling (optional): For an extra layer of richness just before serving.

How to Make Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe

Step 1: Roast the Eggplant

Start by preheating your oven to 400°F (200°C). Lightly brush the eggplant slices with olive oil on both sides, then sprinkle them evenly with salt, pepper, garlic powder, and oregano if using. Lay them out on a baking sheet and roast for about 20-25 minutes, flipping halfway through. The eggplant should be tender and golden, with a slightly caramelized edge that gives a lovely, rich flavor.

Step 2: Prepare the Tomato Tarragon Sauce

While the eggplant roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent and fragrant, about 5 minutes. Add the chopped tomatoes, fresh tarragon, balsamic vinegar, sugar (if using), salt, and pepper. Let the mixture simmer gently for 15-20 minutes until it thickens slightly into a deliciously fresh sauce packed with herby goodness.

Step 3: Make the Goat Cheese Spread

In a bowl, combine the softened goat cheese with chopped fresh basil (or parsley), lemon juice, and a pinch of salt and pepper. Stir until smooth and creamy. This bright and tangy spread perfectly complements the earthiness of the eggplant and the lively tomato sauce.

Step 4: Assemble the Sandwiches

Slice your sandwich rolls in half and, if you like, lightly toast them for extra texture. Spread a generous layer of goat cheese mixture onto the bottom halves, then layer with roasted eggplant slices. Spoon a hearty amount of the tomato tarragon sauce over the eggplant, add fresh spinach or arugula if using, and drizzle a little olive oil on top. Close the sandwiches and get ready for a soulful bite.

How to Serve Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe

Garnishes

Fresh herbs such as basil or tarragon sprigs make lovely garnishes that enhance both the flavor and presentation. A light drizzle of good-quality olive oil right before serving can add a glistening finish that looks as enticing as it tastes.

Side Dishes

These sandwiches pair beautifully with a crisp green salad, perhaps with a lemon vinaigrette to echo the brightness in the goat cheese spread. A side of sweet potato fries or a light cucumber salad would also complement the earthy and tangy flavors well.

Creative Ways to Present

Cut the sandwiches in halves or triangles for pretty serving platters perfect for casual gatherings. You can also serve them open-faced on toasted bread for a more elegant appetizer-style presentation. Adding colorful heirloom tomatoes or roasted red peppers as sides can elevate the visual appeal and flavor variety.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, it’s best to store the sandwich components separately. Keep the roasted eggplant and tomato tarragon sauce in airtight containers in the refrigerator for up to 3 days to maintain freshness and texture.

Freezing

The tomato tarragon sauce freezes well and can be stored in freezer-safe containers or bags for up to 2 months. Eggplant is best fresh, but you can freeze the cooked slices if needed—just be aware the texture may soften upon thawing. Goat cheese and bread do not freeze well for this recipe.

Reheating

Gently reheat the sauce and eggplant in a pan over low heat, stirring occasionally until warmed through. Toast the bread separately just before assembling to keep it from becoming soggy, and add the fresh goat cheese and greens after reheating for the best texture and flavor.

FAQs

Can I use other types of cheese instead of goat cheese?

Absolutely! While goat cheese provides a lovely tang and creaminess, you can substitute with cream cheese, ricotta, or even feta for a different but still delicious flavor profile.

Is this recipe suitable for vegans?

This recipe as written includes goat cheese, so it is not vegan. However, you can use a plant-based cheese alternative to keep the creamy texture while making it vegan-friendly.

Can I prepare this recipe gluten-free?

Yes! Simply swap the sandwich rolls for your favorite gluten-free bread, and the rest of the ingredients are naturally gluten-free.

What’s the best way to slice and roast eggplant for this recipe?

Slicing the eggplant into 1/2-inch thick rounds gives a nice balance between tenderness and structure. Roasting at 400°F until golden and soft ensures the eggplant develops a rich flavor and doesn’t turn mushy.

How long can I keep the tomato tarragon sauce in the fridge?

The sauce will keep well in an airtight container for up to 3 days, and its flavors often deepen after resting, making it even more delicious the next day.

Final Thoughts

I truly hope you enjoy making and savoring the Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe as much as I do. It’s one of those dishes that feels both comforting and special, perfect for sharing with loved ones or treating yourself to something memorable. Once you try this combination of creamy, roasted, and fresh flavors, it might just become a staple in your recipe repertoire. Happy cooking and even happier eating!

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe

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4.4 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce offer a flavorful, vegetarian lunch option combining tender roasted eggplant slices with a creamy goat cheese spread and a fresh, tangy tomato tarragon sauce served on hearty sandwich rolls. The dish is perfect for a satisfying but light meal with a balance of roasted vegetables, herbs, and rich textures.

Ingredients

Scale

For the Eggplant

2 medium eggplants, sliced into 1/2-inch thick rounds
2 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp dried oregano (optional)

For the Goat Cheese Spread

4 oz goat cheese, softened
2 tbsp fresh basil, chopped (or parsley, if preferred)
1 tbsp lemon juice
Salt and pepper, to taste

For the Tomato Tarragon Sauce

2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes, drained)
1 small onion, finely chopped
1 tbsp olive oil
1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)
1 tbsp balsamic vinegar
1/2 tsp sugar (optional, to balance acidity)
Salt and pepper, to taste

To Assemble

4 hearty sandwich rolls, ciabatta or whole-grain bread works well
Fresh spinach or arugula (optional, for extra greens)
Extra olive oil for drizzling (optional)

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Instructions

Prepare the Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle salt, pepper, garlic powder, and oregano over the slices. Toss gently to coat evenly. Roast for 20-25 minutes until the eggplant is tender and lightly browned, flipping halfway through cooking for even roasting.
Make the Goat Cheese Spread: In a small bowl, combine the softened goat cheese, chopped basil, lemon juice, salt, and pepper. Mix well until smooth and creamy. Set aside.
Prepare the Tomato Tarragon Sauce: Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the chopped tomatoes, tarragon, balsamic vinegar, sugar (if using), salt, and pepper. Simmer gently for 10-12 minutes until the sauce thickens slightly. Adjust seasoning to taste.
Assemble the Sandwiches: Slice the sandwich rolls in half and toast lightly if desired. Spread a generous layer of goat cheese mixture on the bottom half of each roll. Layer with roasted eggplant slices, spoon some tomato tarragon sauce over the eggplant, and add fresh spinach or arugula if using. Drizzle with a little olive oil if desired, then cover with the top half of the roll.
Serve: Serve the sandwiches warm or at room temperature. They pair well with a side salad or chips for a complete meal.

Notes

You can substitute fresh tarragon with dried tarragon if needed, but fresh gives a brighter flavor.
If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato tarragon sauce while cooking.
To keep the sandwiches vegetarian and gluten-free, use gluten-free bread rolls.
Leftover roasted eggplant and sauce can be stored in the refrigerator for up to 3 days.
For a richer flavor, you can add a sprinkle of toasted pine nuts or walnuts inside the sandwich.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Sandwich
Method: Roasting
Cuisine: Mediterranean