Eggplant Sandwiches

Grilled eggplant slices stand in for bread here, rolled around a sun-dried tomato goat cheese smear for a gluten-free party platter that punches above its weight. Salting the eggplant is the step home cooks skip and later regret. That 20-minute rest pulls out bitter moisture, which is what keeps the slices from turning to spongy sadness on the grill.

The flavor happens on the charcoal. Medium coals give eggplant the smoky depth it needs, and splashing vinegar during the cook caramelizes against the heat while tenderizing the flesh. You want the slices wilted and flexible, not charred and collapsing, so they can be rolled like a jelly roll around the cheese. Tangy goat cheese spiked with sun-dried tomato gives the whole thing a creamy, sharp contrast to the smoky vegetable.

Chef Tips

• Salt heavily and use coarse kosher salt on the eggplant. Fine table salt oversalts while drawing less moisture.
• Slice eggplant lengthwise about a quarter inch thick. Too thin and it tears, too thick and it won’t roll without cracking.
• Bring goat cheese to room temperature before mixing. Cold cheese won’t spread without tearing the grilled eggplant.
• Serve within an hour of assembling. Eggplant continues to release moisture and the rollups get soft fast if they sit too long.

Variations

• Swap sun-dried tomato for a spoon of pesto in the goat cheese for a greener herbaceous filling.
• Add a sliver of prosciutto inside each roll before rolling for a meaty, antipasto-style bite.
• Use herbed cream cheese instead of goat cheese if you want a milder flavor profile that still holds shape.