Roasted Eggplant Sandwiches


Roasted Eggplant Sandwiches

Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. For a gourmet spin on this roasted veggie sandwich, slather the bread with pesto on one side and rosemary cannellini bean spread on the other.

This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen. Got another cool lunch idea? Submit it to Big Girls, Small Kitchen to enter their Brown Bag Lunch Contest!

Serves 6

For the basic roasted eggplant sandwich:

  • 2 medium eggplant, quartered & cut into 1/4 inch slices
  • 2 red onions, quartered & cut into 1/4 inch slices
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 lemon, juiced
  • 2 tablespoons chives
  • 1 loaf sourdough or country white bread, cut into 12 slices

For a Gourmet Spin

For the chive pesto*:

  • 1 garlic clove, peeled
  • 1/4 cup cashews, toasted
  • 2 cups chives, chopped
  • Juice of 1/2 a lemon
  • 1/4 cup olive oil
  • salt, to taste

For the rosemary cannellini bean spread*:

  • 1 15-ounce can cannellinior white beans, drained and rinsed
  • Juice of 1/2 lemon
  • 2 teaspoons fresh rosemary
  • 1 garlic clove, peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

*optional

To make the basic roasted eggplant sandwiches:

Preheat an oven to 450. Prepare a baking sheet with a layer of parchment paper or foil.

Toss the eggplant, onion, olive oil and salt together in a large bowl. Spread the coated veggies on the prepared baking sheet in 1 layer. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.

Roast in the oven for about 20 minutes, or until the veggies become soft and fragrant. With a spatula, flip the vegetables so that they brown on the opposite side. Return the baking sheet to the oven for another 10-20 minutes or until the vegetables are caramelized and browned.

Transfer the caramelized vegetables to a large bowl and toss with the lemon juice and chives until thoroughly coated.

Lay 6 slices of bread on a work surface. Slather each with the chive pesto, if using, and divide the eggplant among the slices. Slather the remaining bread with the rosemary cannellini bean spread, if using, and close the sandwiches.

To make the chive pesto*:

In a food processor, pulse the garlic and pecans together until finely chopped. Add the chives and lemon juice. Blend until the herbs have begun to break down and become incorporated.

Slowly add the olive oil and pulse until the pesto reaches desired consistency, adding more oil if necessary to break down the pecans and chives. Season with salt, to taste.

Spread on one slice of bread per sandwich, as you built the roasted eggplant sandwiches. Use the extra pesto for pasta or a dip.

To make the rosemary cannellini bean spread*:

In a food processor, pulse together the beans, lemon juice, rosemary, garlic, olive oil and salt until pureed. If the mixture is still coarse, add another tablespoon of olive oil and puree until smooth.

Spread on one slice of bread per sandwich, as you built the roasted eggplant sandwiches. Use the extra rosemary cannellini bean spread to top bread or as a dip.

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Nutrition Information

Roasted Eggplant Sandwiches

Servings per Recipe: 6

Amount per Serving

Calories:  589.4

Calories from Fat:  134.9

Total Fat:  20.2g

Saturated Fat:  3.1g

Cholesterol:  0mg

Sodium:  1289.3

Potassium:  781.2mg

Carbohydrates:  89.9g

Dietary Fiber:  12.3g

Protein:  16.5g

Sugars:  5.6g

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