Eggplant is a versatile, healthy vegetable that combines so well with so many seasonings. It's a shame that it so often ends up breaded, fried and loaded with cheese.
But the summer grilling season is the perfect time to take advantage of cooking with eggplant without adding gobs of unhealthy saturated fats.
This grilled eggplant sandwich with olive and sun- dried tomato tapenade makes an excellent vegetarian meal, yet it is substantial and "meaty" enough to satisfy even the most voracious carnivores. Plus, it is bursting with flavor and rich in nutrients and healthy fats.
Grilling slices of eggplant gives them a wonderful, smoky flavor as well as a slightly chewy texture that makes them an ideal substitute for meat in the sandwich. A tapenade, made by blending savory olives and capers with tangy sun-dried tomatoes and balsamic vinegar, is spread on slices of crusty bread to provide vibrant Mediterranean flavor.