Grilled Eggplant Sandwich

Make an Okinawa spinach pesto spread and top with crumbled goat cheese for a satisfying warm weather meal. Photo by Mitch Wiisanen.

Makes 2 sandwiches

Ingredients

For the Okinawa spinach pesto

½ cup chopped walnuts

2 cups Okinawa spinach, washed and dried thoroughly

½ cup grated Parmesan cheese

¼ cup extra-virgin olive oil

2 cloves garlic, chopped

Salt and pepper to taste

For the grilled eggplant-corn salad

1 large eggplant, sliced into ½-inch-thick rounds

2 tablespoons olive oil

2 ears fresh corn

4 ounces crumbled goat cheese

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

¼ teaspoon black pepper

4 slices bread or 2 pieces focaccia, split

Instructions

To make pesto: Toast walnuts in dry skillet over medium-high heat until fragrant, about 5 minutes, stirring occasionally. In a food processor, pulse Okinawa spinach, toasted walnuts, Parmesan cheese and garlic until finely chopped. While food processor is running, slowly stream in olive oil until the pesto is a smooth consistency. To finish, season with salt and pepper to taste.

To make grilled eggplant-corn salad: Preheat grill to medium-high heat. Brush sliced eggplant rounds with olive oil over rounds and season with salt and pepper. Grill eggplant around 4-5 minutes per side until tender and slightly charred. Grill corn on the cob, husk fully removed, until charred light brown, about 5-7 minutes. Cool grilled vegetables about 10 minutes. Chop eggplant into bite-size pieces. Remove corn kernels from cob. Place vegetables in large bowl and combine with goat cheese, parsley, basil and pepper.

To assemble: Layer Okinawa spinach pesto on bottom slice of bread or focaccia. Add a half of cup of grilled eggplant summer corn salad on pesto and top with another slice of bread or focaccia.