Eggplant and Goat Cheese Sandwiches
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 sandwiches
- Serves:
- 2
ingredients
- 1 eggplant, sliced
- 2 teaspoons olive oil, divided
- 1 large red bell pepper
- 4 slices ciabatta
- 2 tablespoons pesto sauce
- 1 cup baby arugula
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 cup soft fresh goat cheese
directions
- Preheat boiler.
- Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane.
- Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened.
- Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
- Broil bread slices for 2 minutes or until lightly browned, turning once.
- Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
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RECIPE SUBMITTED BY
I teach piano at a school in Germany.