Grilled Eggplant Sandwiches Recipe

Grilled Eggplant Sandwiches Recipe
Grilled Eggplant Sandwiches Recipe photo by Taste of Home
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Grilled Eggplant Sandwiches Recipe

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This vegetarian eggplant, tomato and goat cheese sandwich grilled to perfection makes a delicious meatless meal. —Jennifer Jaras, Corona, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 ciabatta rolls, split
  • 4 slices eggplant (1/2 inch thick)
  • 1 medium heirloom tomato, cut into 1/2-inch slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces fresh goat cheese, softened
  • 6 fresh basil leaves

Directions

Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper.
Grill eggplant, covered, over medium heat, until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes.
Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches. Yield: 2 servings
Health Tip: Make this hearty sandwich into a lower-calorie lunch or dinner by serving it open-face and using a knife and fork. You’ll save more than 150 calories per serving (and bring sodium below 700mg).
Originally published as Grilled Eggplant Sandwiches in Simple & Delicious August/September 2017

Nutritional Facts

1 sandwich: 538 calories, 21g fat (5g saturated fat), 19mg cholesterol, 958mg sodium, 81g carbohydrate (10g sugars, 7g fiber), 15g protein.

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 ciabatta rolls, split
  • 4 slices eggplant (1/2 inch thick)
  • 1 medium heirloom tomato, cut into 1/2-inch slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces fresh goat cheese, softened
  • 6 fresh basil leaves
  1. Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper.
  2. Grill eggplant, covered, over medium heat, until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes.
  3. Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches. Yield: 2 servings
Health Tip: Make this hearty sandwich into a lower-calorie lunch or dinner by serving it open-face and using a knife and fork. You’ll save more than 150 calories per serving (and bring sodium below 700mg).
Originally published as Grilled Eggplant Sandwiches in Simple & Delicious August/September 2017

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