Recipes

Grilled Eggplant, Nectarine & Goat Cheese Pressed Sandwiches

Jason Skrobar's Grilled Eggplant, Nectarine & Goat Cheese Pressed Sandwiches Jason Skrobar's Grilled Eggplant, Nectarine & Goat Cheese Pressed Sandwiches (The Good Stuff)
Portions
4-6

Ingredients

  • ---FOR THE BASIL PESTO---
  • 1 1/2 cups packed fresh basil leaves
  • 1/4 cup toasted walnuts
  • 2 garlic cloves
  • Zest and juice of 1/2 lemon
  • 1/3 cup grated Parmigiano Reggiano
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and cracked black pepper, to taste
  • ---FOR THE GRILLED VEGGIES AND FRUIT---
  • 2-3 medium eggplants, sliced into 1/2-inch rounds
  • 4 ripe nectarines, pitted and sliced into thick wedges
  • Extra-virgin olive oil, for brushing
  • Kosher salt and cracked black pepper
  • ---FOR ASSEMBLY---
  • 1 loaf ciabatta, halved horizontally
  • 300 g soft goat cheese
  • 1-2 tablespoon milk or cream
  • 1 packed cup baby arugula

Directions

  1. Let’s start with the pesto. In a food processor, combine the basil, walnuts, garlic, lemon zest and juice, and parm. Pulse until coarsely chopped. With the motor running, stream in the olive oil and blend until smooth. Season to taste with salt and pepper.
  2. Place the eggplant slices on a large tray or baking sheet, sprinkle both sides with kosher salt, and let sit for 20–30 minutes to absorb excess moisture. Pat dry with paper towel.
  3. Preheat a grill or grill pan to medium-high. Brush the eggplant and nectarine slices lightly with olive oil and season with black pepper. Grill in batches just until lightly charred and tender, about 3 minutes per side for the eggplant and 1–2 minutes per side for the nectarines. Transfer the grilled nectarines to a plate lined with paper towels and gently pat them dry.
  4. In a small bowl, whip the goat cheese with the milk or cream until light and spreadable.
  5. To assemble, generously spread the pesto on the cut sides of the ciabatta. On the bottom half, layer the grilled eggplant, followed by the nectarines. Dot or spread the whipped goat cheese over top, then scatter the arugula. Add the top half of the focaccia and press down gently. Wrap the entire sandwich tightly in parchment, then foil, and place under a heavy skillet or a stack of cookbooks in the fridge for at least 1 hour, preferably overnight.
  6. To serve, unwrap and slice into wedges. Enjoy slightly chilled or at room temperature. Enjoy!