Eggplant and goat cheese sandwiches

Lunch today, November 18, 2015
One healthy sandwich I'll definitely make again, great for picnics or just for any everyday sandwich.
4 servings
  • 8 (1/2-inch-thick) eggplant slices
  • 2 teaspoons olive oil, divided
  • 1 large red bell pepper, finely sliced
  • 4 (1-ounce) baguette, whole wheat
  • 2 tablespoons refrigerated pesto
  • 1 cup baby arugula
  • teaspoon freshly ground black pepper
  • ¼ cup (2 ounces) soft goat cheese
1) Preheat broiler.
Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Broil 4 minutes; turn eggplant over. Broil an additional 4 minutes; remove eggplant from pan.
Spread 1 tablespoon pesto on each of 4 half of baguette. Layer each ½ bottom baguette pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

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