Best 8 E L T Sandwiches Eggplant Aubergine Lettuce And Tomato San Recipes

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Eggplant, lettuce, and tomato sandwiches, also known as "e l t sandwiches eggplant aubergine lettuce and tomato san", are a delectable summer meal that combines fresh vegetables with flavorful eggplant. These sandwiches are not only easy to make, but also a great way to enjoy the vibrant flavors of the season. Whether you're looking for a quick lunch option or a light dinner idea, this article will provide you with the best recipes and tips for creating the perfect e l t sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

E L T SANDWICHES - EGGPLANT (AUBERGINE), LETTUCE, AND TOMATO SAN



E L T Sandwiches - Eggplant (Aubergine), Lettuce, and Tomato San image

Make and share this E L T Sandwiches - Eggplant (Aubergine), Lettuce, and Tomato San recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 medium eggplant, peeled and cut into long strips (1/4-inch thick)
1 tablespoon liquid smoke
2 tablespoons olive oil
4 leaves lettuce
1 ripe tomatoes (sliced)
4 slices bread
2 tablespoons mayonnaise, to taste (Vegenaise recommended, for vegetarian)

Steps:

  • Put eggplant slices in container and brush or sprinkle with liquid smoke.
  • Cover and set aside for a 5 minutes.
  • Heat oil in hot pan and fry the eggplant strips until browned.
  • Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
  • Layer the eggplant, lettuce, and tomato on the bread.
  • Serve and enjoy!
  • Note: avocado is a tasty addition to this sandwich.

EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO



Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

1 egg, beaten and mixed with 1 tablespoon water
1 eggplant, peeled and sliced into 1/4 inch rounds
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
2 teaspoons thyme leaves
2 tomatoes, sliced
1 loaf French bread, sliced in half lengthwise

Steps:

  • Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES



Eggplant, Tomato and Goat Cheese Sandwiches image

Categories     Sandwich     Cheese     Tomato     Vegetarian     Quick & Easy     Goat Cheese     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7

3 tablespoons olive oil
2 large garlic cloves, minced
1 12-inch-long piece baguette, cut horizontally in half
1 small eggplant, cut lengthwise into six 1/2-inch-thick slices
3 medium tomatoes, cut into 10 slices total
3 ounces soft fresh goat cheese (such as Montrachet)
12 fresh basil leaves

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
  • Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
  • Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

EGGPLANT (AUBERGINE) AND TOMATO SANDWICHES



Eggplant (Aubergine) and Tomato Sandwiches image

The thyme and garlic flavored mayonnaise adds incredible flavor to this tomato and broiled Parmesan crusted eggplant which is served on crusty French bread.

Provided by Marie

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 egg, beaten
1 tablespoon water
1 eggplant, peeled cut into 1/4-inch slices
1/4 cup parmesan cheese, grated
1/2 cup mayonnaise
1 garlic clove, minced
2 teaspoons fresh thyme
2 tomatoes, sliced
1 loaf French bread, halved lengthwise

Steps:

  • Beat egg and water together and brush it on the eggplant slices.
  • Dip both sides of the eggplant into the Parmesan cheese.
  • Place slices on a baking sheet and place under broiler.
  • Brown both sides, about 5 minutes.
  • Set aside to cool.
  • Mix garlic and thyme into mayonnaise and spread on bread.
  • Layer the eggplant and tomato slices on bread.
  • Slice sandwich into 4 sections and serve.

Nutrition Facts : Calories 510.7, Fat 16.6, SaturatedFat 3.7, Cholesterol 66, Sodium 1018.1, Carbohydrate 75.5, Fiber 8.1, Sugar 6.6, Protein 16

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

E.L.T. (EGG, LETTUCE, AND TOMATO SANDWICH)



E.L.T. (Egg, Lettuce, and Tomato Sandwich) image

With each bite you get that ideal combo of ingredients-sweet tomato, rich egg, crisp iceberg lettuce.

Provided by Adam Rapoport

Categories     Bon Appétit     Egg     Lettuce     Tomato     Sandwich     Lunch

Yield 1 serving

Number Of Ingredients 6

2 slices white sandwich bread
1/4 cup Hellmann's or Best Foods mayonnaise, divided
2 thick ripe beefsteak tomato slices
Kosher salt, freshly ground pepper
2 hard-boiled eggs, peeled, sliced crosswise
3 leaves iceberg lettuce

Steps:

  • Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with tomatoes; season generously with salt and pepper. Arrange eggs over tomatoes; season. Top with lettuce, close sandwich, and cut in half.

ROASTED EGGPLANT AND TOMATO SANDWICHES



Roasted Eggplant and Tomato Sandwiches image

When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Number Of Ingredients 7

1 medium eggplant, sliced into 1-inch-thick rounds
Coarse salt and ground pepper
5 tablespoons olive oil, divided
1 pint cherry tomatoes
1/4 cup capers
6 ciabatta rolls, split and toasted
Grated Parmesan or ricotta, for serving

Steps:

  • Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
  • Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
  • Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

Tips:

  • Choose fresh, ripe vegetables. This will ensure the best flavor and texture for your sandwich.
  • Slice the eggplant thinly. This will help it cook evenly.
  • Cook the eggplant until it is tender and slightly browned. This will caramelize the sugars in the eggplant and give it a delicious flavor.
  • Use a good quality bread. A sturdy bread will hold up to the fillings and prevent the sandwich from getting soggy.
  • Be generous with the fillings. The more fillings you use, the more flavorful your sandwich will be.
  • Drizzle the sandwich with olive oil or a vinaigrette dressing. This will add extra flavor and moisture to the sandwich.
  • Serve the sandwich immediately. This is when it will be at its best.

Conclusion:

The ELT sandwich is a delicious and versatile sandwich that can be enjoyed for breakfast, lunch, or dinner. With its combination of fresh vegetables, flavorful eggplant, and creamy cheese, it is sure to please everyone. So next time you are looking for a quick and easy meal, give the ELT sandwich a try. You won't be disappointed!

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