roasted eggplant sandwiches
Ingredients
- Servings: 2
- 1 tablespoon olive oil, or as needed
- 1 small eggplant, halved lengthwise and sliced
- 2 (6 inch) whole-grain sandwich rolls, split
- 1/4 cup greek yogurt
- 1 tablespoon garlic-and-herb spreadable cheese (such as boursin®)
- 2 cloves garlic, minced
- 1 roma (plum) tomato, sliced
- 1/4 cup chopped fresh basil leaves
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- brush olive oil over both sides of each eggplant slice. arrange eggplant slices a baking sheet.
- cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- stir yogurt, cheese, and garlic together in a small bowl until smooth; spread the rolls. divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
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