
Grilled Eggplant Sandwich
This grilled eggplant sandwich is a delicious and healthy vegetarian option, packed with flavor and nutrients.
Ingredients
- Pesto sauce (2 tablespoons)
- Fresh basil leaves (a handful)
- Tomato (1 large, sliced)
- Fresh mozzarella cheese (4 slices)
- Ciabatta bread (4 slices)
- Salt and pepper (to taste)
- Balsamic vinegar (1 tablespoon)
- Olive oil (2 tablespoons)
- Eggplant (1 medium, sliced)
Instructions
- Preheat the grill or grill pan over medium heat.
- Brush the eggplant slices with olive oil and balsamic vinegar. Season with salt and pepper.
- Grill the eggplant slices for about 3-4 minutes per side, until tender and grill marks appear.
- Remove the eggplant from the grill and set aside.
- Toast the ciabatta bread slices on the grill for about 1-2 minutes per side, until lightly crispy.
- Spread pesto sauce on one side of each bread slice.
- Layer the grilled eggplant, mozzarella cheese, tomato slices, and fresh basil leaves on top of the pesto sauce.
- Close the sandwiches with the remaining bread slices.
- Place the sandwiches back on the grill for about 2 minutes per side, until the cheese is melted and the bread is toasted.
- Remove from the grill and let cool for a few minutes before serving.
- Slice the sandwiches in half and serve warm.
Dietary Information
Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 350 • Fat: 12g • Carbs: 45g • Protein: 10g • Sodium: 500mg • Sugar: 8g