Roasted Eggplant Sandwiches

Roasted Eggplant Sandwiches
Staff Writer
Roasted Eggplant Sandwiches
MeatlessMonday.com

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.

See all sandwich recipes.

6
Servings
345
Calories Per Serving
Deliver Ingredients

Ingredients

For the chive pesto

  • 1 clove garlic, peeled
  • 1/4 Cup cashews, toasted
  • 2 Cups chives, chopped
  • Juice of 1/2 lemon
  • 1/4 Cup olive oil
  • Salt, to taste

For the bean spread

  • One 15-ounce can cannellini white beans, drained and rinsed
  • Juice of 1/2 lemon
  • 2 Teaspoons rosemary
  • 1 clove garlic, peeled
  • 1 Tablespoon olive oil, plus more as needed
  • 1/2 Teaspoon salt

For the sandwich

  • 2 medium-sized eggplants, quartered and cut into 1/4-inch slices
  • 2 red onions, quartered and cut into 1/4-inch slices
  • 1/4 Cup olive oil
  • 1 Teaspoon salt
  • Juice of 1/2 lemon
  • 2 Tablespoons chives
  • 1 loaf sourdough or country white bread, cut into 12 slices

Directions

For the chive pesto

In a food processor, pulse the garlic and nuts together until chopped finely. 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 the desired consistency, adding more oil if necessary to break down the pecans and chives. Season with salt, to taste.

For the bean spread

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

For the sandwich

Preheat the oven to 450 degrees. 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 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 until the veggies become soft and fragrant, about 20 minutes. With a spatula, flip the vegetables so that they brown on the opposite side. Return the baking sheet to the oven until the vegetables are caramelized and browned, about 10-20 more minutes.

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.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
8g
33%
Carbohydrate, by difference
51g
39%
Protein
16g
35%
Vitamin A, RAE
2451µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
474mg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
587mg
59%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
19g
76%
Folate, total
87µg
22%
Iron, Fe
15mg
83%
Magnesium, Mg
461mg
100%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
2mg
40%
Phosphorus, P
379mg
54%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
88mg
6%
Thiamin
1mg
91%
Water
5g
0%
Zinc, Zn
4mg
50%

Roasted Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.