This delectable sandwich provides quite the experience (boost)! :)
Active cooking time: 30 mins. Total cooking time: 1 hour. Serves 2
To make garlic aioli
2 cloves garlic, minced
¼ tsp salt (.5g)
½ cup mayonnaise (120mL)
2 tbsp extra virgin olive oil (30mL)
1 tbsp lemon juice (15mL)
The garlic aioli can be made up to a day prior!
Grind garlic and salt in a bowl until garlic has become a pulp. Add mayonnaise, olive oil, and lemon juice. Stir and leave in the refrigerator until you’re ready to use.
To make grilled eggplant
1 eggplant cut into ½ inch thick disks (12mm)
2 tsp salt (5g)
2 tbsp olive oil (30mL)
½ tbsp fresh parsley, minced (2.5g)
½ tbsp fresh rosemary, minced (2.5g)
½ tbsp fresh thyme, minced (2.5g)
On a plate, lay out a few layers of paper towels. Place the slices of eggplant onto the plate and coat liberally with salt on both sides. Top with more paper towels and let sit for 30 minutes; occasionally pressing on the slices.
Rinse with cold water and dry with more paper towels. Coat slices liberally with oil and sprinkle the herbs onto both sides.
Using a grill or grill pan, cook the eggplant, flipping it when it begins to take on brown grill marks, every 3 minutes or so.
To make sandwich
4 slices multi-grain bread, for 2 sandwiches
sliced red onion
½ lbs turkey breast (225g)
½ lbs deli ham (225g)
avocado, coated in lemon to reduce browning
Assemble with garlic aioli and grilled eggplant, and enjoy! ;)