Despite having lived in Boston for almost a decade, I always refer to New York as “The City”. This is what we’ve called it since we were kids. “I’m going to have dinner with friends in The City.” or “We’re going into The City to see a show.” It sometimes confuses my Boston friends when I say this. Aren’t we in The City? No. We’re not. Sorry.
After the show, Eric and I walked the High Line (did I mention that we had already walked all the way from 91st St) to Barbuto, a restaurant in the Village, where we were meeting friends for dinner. The meal was fabulous… rustic, seasonal, Italian-inspired dishes. Their kale salad rocked my world.
This eggplant sandwich was something I dreamt up following a love affair with a batch of pickled red onions (I’ve been on a pickling kick recently… dill pickles, pickled beets, and now pickled red onions). It worked perfectly that we had a loaf of fresh baked bread around and a container of herbed boursin cheese. I’m a sucker for a good sandwich and this one did the trick.
Roasted Eggplant, Pickled Red Onion + Boursin Sandwiches
For the pickled red onion
1 large red onion, peeled and thinly sliced
1/2 cup red wine vinegar
2 tablespoon sugar
1 teaspoon cumin
Salt and pepper, to taste
For the roasted eggplant
1 large eggplant, cut into 1/2 inch thick slices
Extra virgin olive oil
Fresh crusty bread, sliced
1. To prepare the pickled red onions, whisk together the vinegar, sugar and cumin in a large bowl. Add in the sliced red onion. Season with salt and pepper and let sit out at room temperature for 1 hour.
2. To prepare the roasted eggplant, preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Brush each side of the eggplant slices with olive oil. Season both sides with a sprinkle of salt and pepper. Roast until tender, approximately 25-30 minutes.
3. To prepare the sandwich, spread a healthy amount of boursin cheese on both pieces of bread. On one half, line the slice with 4 or 5 eggplant slices. Top with arugula and pickled red onions. Place the other slice of bread on top. Cut sandwiches in half and serve.