My F&W
quick save (...)

Grilled Eggplant and Fresh Herb Salad Subs with Parmesan

  • SERVINGS: makes 4 subs
  • FAST
  1. 1 1/2 pounds small eggplants, peeled and halved lengthwise
  2. 1/2 cup extra-virgin olive oil, plus more for brushing
  3. Salt and freshly ground pepper
  4. 4 crusty rolls, split
  5. 3 tablespoons red wine vinegar
  6. 1 garlic clove, minced
  7. 1/2 cup finely chopped celery, plus 1/3 cup celery leaves
  8. 1/2 cup flat-leaf parsley leaves
  9. 1/3 cup snipped chives
  10. 1/3 cup basil leaves, torn
  11. 3/4 cup shaved Parmesan cheese (about 2 ounces)
  1. Light a grill or heat the broiler. Brush the eggplants with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes. Transfer to a cutting board and coarsely chop. Brush the cut sides of the rolls with olive oil and grill on both sides until lightly toasted, about 1 minute.
  2. Meanwhile, in a large bowl, whisk the 1/2 cup of olive oil with the vinegar and garlic. Season with salt and pepper. Add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat. Mound the salad on the rolls and top with the Parmesan. Close the sandwiches, cut them in half and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.