Vegetarian Recipe
Fried eggplant, cherry tomatoes, fresh mozzarella, arugula, & roasted garlic basil vinaigrette on a fresh baked hoagie roll
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Ingredients
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Vegetable Preparation
Cheese
Vinaigrette
Bread
Method
Vegetable Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 3
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast in the oven for 20-25 minutes until soft. Once cool, squeeze the garlic out of the skins into a bowl and mash.
- 4
Prepare Cherry Tomatoes
Halve the cherry tomatoes and set aside.
Cheese
- 5
Prepare the Mozzarella
Slice the fresh mozzarella into thick rounds.
Vinaigrette
- 6
Make the Vinaigrette
In a blender, combine the roasted garlic, fresh basil, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
Assembly
- 7
Assemble the Hoagies
Slice the hoagie rolls in half and lightly toast if desired. Layer the fried eggplant, fresh mozzarella, cherry tomatoes, and arugula on the bottom half of the roll. Drizzle with the roasted garlic basil vinaigrette. Top with the other half of the roll.