Grilled Eggplant and Sun-Dried Tomato Sandwich

This Grilled Eggplant and Sun-Dried Tomato Sandwich is a delicious Mediterranean dish that is easy to make in just 20 minutes! It’s packed with flavor from grilled eggplant slices, sun-dried tomatoes, feta cheese and fresh parsley all sandwiched between two pieces of lightly toasted whole wheat bread or pita bread! It’s also a great source of protein and healthy fats!

Cooking Equipment:

Grill pan/grill/skillet; small bowl; brush; knife; cutting board; spatula/tongs

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Eggplant, Sun-Dried Tomato, Sandwich

Meal:

Main Course

Cooking Method:

Grilling

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

1 eggplant, sliced into ½ inch thick slices

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

4 slices of whole wheat bread or pita bread

4 tablespoons sun

dried tomatoes, chopped

2 tablespoons feta cheese, crumbled

2 tablespoons fresh parsley, chopped

Cooking Instructions:

Preheat the grill to medium heat.

In a small bowl, mix together the olive oil, garlic, oregano, salt and pepper.

Brush the eggplant slices with the olive oil mixture on both sides.

Place the eggplant slices on the preheated grill and cook for 5 minutes per side or until tender.

Toast the bread or pita bread on the grill for 1 minute per side or until lightly toasted.

To assemble the sandwich spread each slice of toast with 1 tablespoon of sun-dried tomatoes and top with a grilled eggplant slice followed by feta cheese and parsley. Serve immediately.

Nutrition:

Calories – 400; Fat – 15g; Carbohydrates – 40g; Protein – 15g; Sodium – 300mg

Rating:

Did You Know?

The region of Côte d’Azur is known for its salade niçoise, a salad made with tuna, tomatoes, and olives.