A Feta Accompli

An Open-Face Eggplant-Feta Sandwich is as simple to make as it sounds, and therein lies its charm. Eggplant’s mild, sweet flavor is a wonderful background for the saltiness of feta and the fresh, grassy aroma of basil.

There are two secrets to making this recipe. For starters, the sandwich bread must be an excellent, firm, chewy French bread. Do not use anything less.

Secondly, the eggplant must be small and just picked. If it’s old or too large, it could be bitter. Check to make sure it isn’t bruised. The skin should be firm, with a rich, purple color. Use it within a day or two of buying it.

OPEN-FACE EGGPLANT-FETA SANDWICHES

1 (1-pound) eggplant

Salt

4 ounces feta cheese

1/4 cup whipping cream or milk

Freshly ground white pepper

2 tablespoons finely chopped fresh basil

French bread

2 to 3 tablespoons olive oil

Cut eggplant lengthwise into 4 slices, each about 1/2-inch thick. Salt each slice on both sides to taste and set aside 30 minutes.

Beat together feta cheese and whipping cream until light. Season to taste with white pepper. Stir in basil.

Cut bread into 2 (4-inch) lengths. Cut each in half. Spread each half with 1/4 of cheese mixture. Set aside.

Wipe off juices from eggplant with paper towels. Heat olive oil in large non-stick skillet. Add eggplant slices in single layer and saute on both sides until golden and tender, 3 to 5 minutes per side. Top each bread half with eggplant slice. Adjust salt to taste. Serve hot or tepid. Makes 2 servings.