– 1 tablespoon mashed garlic – 1 teaspoon oregano dry, ground, crushed – ½ teaspoon pepper freshly-cracked, or ground, (or more, to taste) – Salt – 1 tablespoon balsamic vinegar – ⅓ cup olive oil – 2 eggplant large, sliced diagonally – 2 medium red onion cut into slices – 2 large tomato cut into slices – 4 mini-baguette loaves cut in half, lengthwise – 1 cup packed of basil leaves – ½ cup vegan avocado mayonnaise our recipe
Grill the eggplant 2-3 minutes on each side to get grill marks and slightly soft, but not mushy (we want a somewhat meaty texture). Grill the onions and tomatoes 1 to 2 minutes on each side, until you have some grill marks, but they're still somewhat firm.Place the bread, the inside towards the fire, and heat until they have grill marks.