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 caloriescarbohydrate: 51 gcholesterol: 14.4 mgfat: 16.8 gfiber: 8.3 gprotein: 10.7 gsaturatedFat: 5.4 gservingSize: -sodium: 487.1 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Roasted Eggplant Sandwiches
Directions
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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 onto 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 onto the rolls. Divide eggplant slices between the rolls, add tomato slices and basil to complete sandwiches.