Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Grilled Eggplant Sandwiches
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 602
- Total Fat
- 41 g
- Saturated Fat
- 8 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 17 mg
- Sodium
- 810 mg
Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 602
- Total Fat
- 41 g
- Saturated Fat
- 8 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 17 mg
- Sodium
- 810 mg
Ingredients
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Directions
- Preheat a grill or grill pan over high heat.
- Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
- Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
- Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
- Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
- Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
- To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!
Cook’s Note
The eggplant and scallions can be grilled in advance and refrigerated in an airtight container for up to 2 days before making the sandwiches.
