Grilled Vegetable Wasabi Mayo Sandwich
1 small eggplant
¼ cup olive oil
2 teaspoons balsamic vinegar
1 pinch sea salt
Freshly ground pepper
4 large brown rolls
4 tablespoons Wafu® Wasabi Mayonaizu® Japanese mayo
2 cups rucola
1 medium tomato, thinly sliced
225 g fresh mozzarella, thinly sliced
Cut eggplant into 1 cm thick rounds. Sprinkle with salt. Let stand in colander to draw out moisture, about 10 minutes. Pat dry.
In a bowl, whisk together olive oil, balsamic vinegar, sea salt and pepper. Brush half the mixture over eggplant.
Place eggplant on grill over medium heat. Brush with remaining oil, turning once. Grill about 10 minutes, until tender. Remove and set aside on a plate.
Cut rolls lengthwise. Spread bottom halves with wasabi mayo. Layer with rucola, tomato, eggplant and mozzarella. Sprinkle mozzarella with extra balsamic vinegar (optional).
Close sandwiches and serve immediately.
Pairs Well With
A grilled vegetarian option for your next cookout. One bite and they’ll be hooked!