Eggplant Caponata Sandwich With Poached Egg & Sriracha-Agave Drizzle

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"The inspiration for this sandwich comes from the bounty of local organic produce. This sandwich was created by chef Kevin Williams from "Roots Natural Foods Kitchen, Leominster, MA" and is based on what’s freshest off of a local farm."

Original recipe yields 4 servings
OK
  • FOR EGGPLANT CAPONATA
  • FOR SRIRACHA-AGAVE DRIZZLE
  • TO ASSEMBLE

Nutritional

  • Serving Size: 1 (640.6 g)
  • Calories 486
  • Total Fat - 16.7 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 224.1 mg
  • Sodium - 3201.1 mg
  • Total Carbohydrate - 60.2 g
  • Dietary Fiber - 4.3 g
  • Sugars - 12.8 g
  • Protein - 23.2 g
  • Calcium - 406 mg
  • Iron - 3.8 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.5 mg

FOR THE THE EGGPLANT CAPONATA


Step 1

Peel and slice the eggplant into ¾-inch slices.

Step 2

Prepare a bowl of salted water and add the eggplant; set aside for 30 minutes. Rinse, pat dry, and brush with olive oil; lightly season each side with salt and pepper.

Step 3

Grill on both sides, then set aside to cool. Dice eggplant and mix with all remaining ingredients in a bowl and set aside.

FOR THE POACHED EGG


Step 4

In a saucepan bring water to a boil. Add salt and apple cider vinegar. Crack one egg into water, and cook for 2–3 minutes, depending on how you like your yolks.

Step 5

Remove egg with a slotted spoon and drain on paper towels, repeating until all eggs are cooked.

FOR THE SRIRACHA-AGAVE DRIZZLE


Step 6

Whisk sriracha and agave together and set aside until ready to assemble the sandwich.

TO ASSEMBLE


Step 7

To make each sandwich; spread ricotta on both cut sides of a ciabatta roll or bread. On the bottom half layer some arugula, then top with a spoonful of the caponata. Place the poached egg on top and drizzle with the sriracha glaze. Season with salt and black pepper and serve.

Tips & Variations


No special items needed.

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