Roasted Eggplant Sandwiches recipe

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Ingredients

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Nutrition Info

388.7 calories
carbohydrate: 51 g
cholesterol: 14.4 mg
fat: 16.8 g
fiber: 8.3 g
protein: 10.7 g
saturatedFat: 5.4 g
servingSize: -
sodium: 487.1 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.

  3. Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.

  4. Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.

  5. Stir yogurt, cheese, and garlic together in a small bowl until smooth, spread onto the rolls. Divide eggplant slices between the rolls, add tomato slices and basil to complete sandwiches.

Recipe Yield

2 servings

Recipe Note

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

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