Marinated Eggplant Sandwich with Tomato Relish

Menu Part: 
Sandwich/Wrap
Serves: 
2

Chef Tom Colicchio
‘Wichcraft
New York City

Here’s a bold take on a plant-based sandwich from chef Tom Colicchio, founder of the ‘Wichcraft chain of sandwich shops. He marinates eggplant in herbs and jalapenos before grilling the slices, then sandwiches them with mozzarella on thin multigrain rolls. A housemade tomato relish adds another layer of bold flavor.

Ingredients

Tomato Relish
2 tbsp. extra virgin olive oil
1 small yellow onion, halved and thinly sliced lengthwise
1 garlic clove, finely chopped
1 tbsp. sugar
1 tsp. curry powder
1 tbsp. sherry vinegar
1 can (28 oz.) whole tomatoes
2 tsp. chopped fresh oregano
2 tsp. kosher salt
Fresh ground black pepper
¼ cup flat leaf parsley, chopped
2 tbsp. pickled mustard seeds

Sandwich
4 thin multigrain sandwich rolls
2 med. eggplant, cut into ½-in. slices
3 cups loosely packed herbs (basil, dill, cilantro and parsley)
4 jalapenos, seeded and cut into rings
¼ cup golden raisins
1 cup olive oil
6 limes, juiced
4 oz. mozzarella, sliced
Kosher salt
Fresh ground black pepper
 

Steps

1. Prepare tomato relish: Heat olive oil in medium skillet over medium-high heat. Stir in  onion and garlic; saute until golden brown. Add sugar and curry powder; cook 5 minutes. Add vinegar to deglaze pan.

2. Stir in tomatoes, oregano and salt and pepper to taste; simmer 30 minutes. Remove from heat and pour contents into a strainer, stirring the relish to drain most of the liquid. Transfer to a cutting board and roughly chop.

3. Transfer relish mixture to medium bowl; stir in parsley and mustard seeds, checking the seasoning and adjusting if necessary. Store refrigerated for up to 1 week.

4. For sandwich: Chop all the herbs and set aside. Plump raisins by soaking in warm water for 30 minutes. Drain and set aside.

5. In small hotel pan, combine olive oil, half the herbs, half the jalapenos and half the lime juice to create marinade. Season the eggplant with salt and pepper; add to marinade. Cover and refrigerate for 2 hours.

6. Remove eggplant from marinade; reserve marinade. Grill eggplant over indirect heat until it has softened and cooked through. Return eggplant to the marinade along with the drained raisins; toss with remaining herbs, jalapenos and lime juice, allowing to cool to room temperature.

7. To serve, spread tomato relish along bottom half of roll and place marinated eggplant on top. Add sliced mozzarella and top with remaining half of roll.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources