Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions

While pan-fried eggplant is extraordinarily delicious, sometimes you need a preparation that’s quick and low-mess. For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. The eggplant is great on its own—chop it up and serve it with hummus and pickled vegetables—but works well on an open-face sandwich paired with creamy ricotta and crunchy red onion. Feel free to use sherry vinegar, Champagne vinegar, or white wine vinegar in place of the red wine vinegar. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.