I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my expectations may have been a bit high. I was hoping for a very Mediterranean result, with feta, olive oil, garlic, lemon, eggplant, and mint. Somehow the mayonnaise in the aioli overwhelmed the other flavours, and the result was a bit bland. The mint did come through nicely.
I didn’t have access to a grill for these so I broiled the eggplant slices. Grilling might have added a nice smokiness, but the problem here didn’t lie in the eggplant. Toasting the buns I put them on would have been nice too. The recipe calls for a baguette, but for feeding a crowd rolls made more sense.
If I made these again I’d up the garlic and lemon juice, and use the best quality feta I could get my hands on. There really isn’t a lot of mayonnaise in here, but I think I’d try to cut it even further (would it still be an aioli? that’s a question for the ages). While this was better in theory than in practice, it wasn’t at all bad. In fact I’d make it again.
5 replies on “17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182”
Oooh I remember eating those bad boys. When you showed up with them I was already full but they just looked and tasted so good that I just had to have me more…and more. And thank you for posting the recipe. I think this is something I could handle cooking.
Still waiting for my invitation to one of your dinners…
Nique: your persistence will be rewarded. Expect an email. perhaps for this weekend.
Maryam: glad you enjoyed them!
I also remember those sandwiches fondly. Mmm!
Kevin this website is great!
Thanks! come back to MTL and eat some of it sometime.