Caramelized Onions and Eggplant Montaditos (Spanish Open Faced Sandwiches)

I have been experimenting with small plate recipes over the last few weeks.  In Spain, small plates of food are called Tapas.  In Crete, they are know as Mezze.  Often eaten in taverns and coffee shops, Tapas or Mezze are devoured slowly for hours at a time usually with glasses of wine or tea.  They can be just a snack or a meal.  This Mediterranean Diet recipe is called a montadito or a Spanish open faced sandwich.  It is easy to make and are great for parties, but only if you want to impress your guests!

Caramelized Onions and Eggplant Motaditos

Caramelized Onions and Eggplant Montaditos (Spanish Open Faced Sandwiches)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 598 kcal


  • 1 large eggplant, sliced thin
  • 3 sweet onions, cut in half and sliced thin
  • 1/2 cup extra virgin olive oil
  • 4 tsp balsamic vinegar
  • 1/2 pound fresh mozzarella, sliced
  • 1 tsp dried oregano
  • 4 slices hearty on the outside, soft on the inside whole grain bread


  • Lay eggplant slices out and lightly salt both sides.
  • Add 3 teaspoons of olive oil to a skillet. Heat onions on medium heat. Sauté onions until they begin to brown (approx ½ hour). Stir more as caramelizing begins. Be careful not to burn. Add a little salt. Turn off heat and stir in balsamic vinegar.
  • While onions are caramelizing, fry eggplant slices in olive oil in another skillet on medium heat. Fry until slices start to brown. You may need to add more oil as the eggplant tends to suck up a lot of oil. Drain cooked slices on a paper towel. Continue until all slices are cooked.
  • Turn oven on to broil setting.