Let me reassure you right away—this won’t be made with Beluga caviar. It’s just that while I was looking in my fridge to make something to eat, I found a lone eggplant all the way in the back of the beer crate. So, rather than leave it there, I decided to turn it into something special by making an awesome sandwich. Make way for the caviar sandwich.
We’ll start with the part that’ll take the longest: making the caviar. But don’t worry—it’s not hard at all. Take some garlic and that famous eggplant, slice it in half, and make slits on each side. Then stuff the slits with chopped garlic and drizzle a little olive oil over it.
Now, bake it for 20 minutes or longer, depending on your oven, at 180°C. You should end up with a nicely cooked eggplant with slightly soft flesh.
The goal now is to scrape out the eggplant to remove the flesh. All you have to do is put it in a bowl, add a little olive oil (about a tablespoon here), salt, and pepper, and blend it all together. It also works very well with a fork. The idea is to achieve a fairly paste-like texture so you can spread it on bread.
Don’t hesitate to taste it as you go to adjust the seasoning. There you go—the caviar is ready. Pop it in the fridge for a bit so it’s nice and chilled for the DWICH.
While it’s cooking, you can either crack open a beer and settle into the couch to watch the soccer game, or slice some cherry tomatoes and dried figs into strips, along with thin slices of goat cheese log.
Now for my favorite part: assembling the DWICH. Take some pita bread or, as shown here, a kebab bun. Spread both sides with the eggplant caviar, a nice slice of cooked ham, and the goat cheese.
Take the fig slices and tomato pieces and stuff them into the bread.
Well then, enjoy your meal.