Recipe courtesy of Zinc Cafe and Market
Eggplant Sandwich
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 488
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 82
- Dietary Fiber
- 14
- Sugar
- 21
- Protein
- 20
- Cholesterol
- 18
- Sodium
- 1417
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt
1 baguette
2 green bell peppers
2 red bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons chopped fresh oregano leaves
Pepper
1 bunch fresh cilantro leaves, chopped
Directions
- Preheat the oven to 375 degrees F.
- Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
- Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
- Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.