Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 sandwiches

　　1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices

　　3 tablespoons olive oil

　　2 tablespoons mayonnaise

　　1/4 teaspoon minced garlic, or to taste

　　1 teaspoon fresh lemon juice

　　1 loaf French bread (about 16 by 3 inches)

　　3 ounces chilled feta, crumbled (about 3/4 cup)

　　1/4 cup fresh mint leaves, washed and spun dry

　　

Step 1

Preheat grill.

　　

Step 2

Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)

　　

Step 3

In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.

　　

Step 4

Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.