• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 25


  • 1 small eggplant
  • Kosher salt
  • 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.


A grilled vegetarian option for your next cookout. One bite and they’ll be hooked!

Categories: Sandwich  Vegetable 

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