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)
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
