Grilled Eggplant, Red Pepper, Goat Cheese Pumpernickel Sandwich

Recipe by SarasotaCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    slices of thick fresh pumpernickel bread
  • 1
    eggplant, cut into rounds (I like to use the Japanese eggplant that do not need to be peeled and much sweeter -1/2-inch thick)
  • 1
    tomatoes, sliced
  • 12
    cup red roasted red pepper (jarred peppers work fine for this)
  • 8
    ounces goat cheese, crumbled
  • 13
    cup basil leaves, rough chopped
  • 1
    red onion (medium, cut in half and then thin sliced)
  • 1
    tablespoon olive oil, to roast the eggplant
  • Aioli
  • 13
  • 1
    teaspoon garlic, minced
  • 12
    teaspoon parsley
  • 12
    teaspoon lemon juice
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DIRECTIONS

  • Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
  • Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
  • Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
  • Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
  • ENJOY! a nice light, bit healthier sandwich.
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