I remember the moment my husband was least attracted to me. It was 8am. I was hovering over the sink, eating cold octopus leftovers. As the bulb-y, valve-y tentacles curled around the outside of my lips, escaping my mouths’ grasp, I saw him. He stared at me in pure, unabashed disgust. I felt like a despicable monster, shuttering and cowering in shame. He banished me back to my lair. But I just kept eating. The grilled, pulpous pulpo* slid down my gullet without effort from sublime, sweet slipperiness added by the garlic aioli.
He didn’t talk to me that day. I believe it was due to his extreme disregard for leftovers…and 8 legged sea creatures…and eggplant. The man hates eggplants. I’m really not sure what to make of it. They are one of cuisine’s best vectors. Grilled, fried, breaded, stacked, salted and crisped and dipped, made into a dip, mashed, rolled, casseroled, crouton-i-fied, you name it. They are so versatile. And so flipping delicious.
And now that my octopus is gone, I have to make lunch. So….
Takes 30 min; Feeds 4
Ingredients for Eggplant Sammy with Burrata
- 1 loaf of good focaccia bread – here’s mine, (just omit the tomatoes)
- 1 globe eggplant sliced longways into 1/2 inch strips
- 1 zucchini sliced longways into 1/2 strips
- 2 balls of fresh burrata cheese
- 10 slices of red onion (preferably very thinly sliced)
- 2 tbsp mayonnaise
- Olive oil, Maldon sea salt, paprika
Ingredients & Method for Pistachio, Tarragon Pesto
- ~20 salted pistachios
- 1 tsp dried tarragon (or 1 sprig fresh tarragon)
- 1 handful basil (leaves and stems)
- 1/2 avocado
- Juice of half a lemon
- 1 tsp garlic powder (trust me on this, don’t use raw)
- 1/3 cup good olive oil
- 4 tbsp avocado oil
- Salt
Put all ingredients for pesto in a blender except salt. Blend until unified. Add salt to your taste. Refrigerate. This pesto tastes better after it has been in the fridge for at least 2 hours (but overnight is great too).
Let’s put the whole shebang together:
The beauty of this sandwich is you can cook the veggies at home on the stove or over the grill/campfire. Like I said – super versatile.
If you’re using the campfire (as I prefer), make sure it’s good and hot and then let it die down a bit. You are going to cook over indirect flame. (**See note below if you want to cook on the stove).
Layer two pieces of heavy duty foil (enough to fit your eggplant slices (~6) and zucchini slices (~4)). Place this on your cooking grate over the fire – I use this guy.
First get a good glug of oil on the foil – you don’t want these to stick. Then brush the eggplant and zuc’s with olive oil and sprinkle side 1 with a little salt. Lay salt side down on foil and then oil and salt the tops. Put over indirect heat and cook for approx 10 min. Flipping gently with tongs 2-3 times, until golden.
Lay out your room temperature focaccia and slice it horizontally, so you have a lovely top and bottom.
Layer the bottom focaccia with the mayo first.
Top this with the warm eggplant.
Now you place on your slices of red onion.
Here comes the warm zucchini.
Ok, now, in slow motion, gently pull apart your balls of burrata and top the zucchini. Attempt to resist eating globs along the way, but no judgement if you do.
Drizzle with pesto and add more pesto to the top focaccia layer. Add a sprinkle of Maldon sea salt and paprika.
It’s a good thing I don’t have to share, but if you did…I suppose it’s big enough.
*Pulpo is the Spanish word for Octopus:)
**Note for on the stove – Heat a large frying pan over medium heat. Brush the eggplant and zuc’s with olive oil and salt on both sides as instructed above. Cook (in batches as your pan likely won’t fit all of them) for about 6-8 min, flipping 2-3 times until golden.
I love sandwiches. They are the best witches after all. Want more?
- Pulled Pork with Cherry Amaretto BBQ Sauce
- Turkey Burgers with Mango Salsa and Fried Shallots
- Sesame, Garlic, Broccoli Grilled Cheese
- Reuben Sandwich with Russian Dressing and Quick ‘Kraut’
- The Perfect Italian…Sub
