Friday, August 26, 2016

roasted eggplant sandwiches


  • 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


    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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