Broiled Eggplant Sandwich Recipe - Food Fanatic

Broiled Eggplant Sandwich Recipe

    2 Servings


For the Broiled Eggplant:
  • 1 small Eggplant, 9 to 10 ounces
  • 5-6 teaspoons Oil, like grapeseed or avocado oil
  • Salt and Pepper, to taste
For the Avocado Mash:
  • 1 Avocado, small, seeded and peeled
  • zest of one Lemon, medium
  • 2 teaspoons Lemon Juice
  • 2 tablespoons Crumbled Feta Cheese
  • Salt and Pepper, to taste
  • 1/8 teaspoon Crushed Red Pepper Flakes, optional
For the Sandwiches:
  • 4 slices Whole Grain Bread, toasted
  • half a small Cucumber, cut into 1/4-inch slices
  • 1/2 cup Roasted Red Peppers in Water, drained and chopped
  • 4 thin slices Red Onion
  • 1 handful Fresh Basil Leaves, torn into pieces
  • 3 leaves Crisp Lettuces, torn into pieces


Broil the Eggplant:

  1. Use a fork to prick the eggplant all over. Apply just enough pressure to pierce the skin not jab it deep into the flesh. Cut the eggplant crosswise into 1/2-inch thick slices.
  2. Arrange the eggplant slices in an even layer on the broiler pan. Brush with oil and sprinkle with salt and pepper. Flip slices over and repeat.
  3. Adjust the wire rack in your toaster oven to the top position. Turn the function dial to Broil and set the temperature on high.
  4. Broil eggplant until the skins have softened and the flesh is golden and browned, about 5 to 6 minutes per side.

Make the Avocado Mash:

  1. Place avocado in a small bowl and mash with a fork until chunky.
  2. Stir in lemon zest and juice. Add feta cheese and mix well. Season with salt, pepper and red pepper flakes to taste.

Assemble Sandwiches:

  1. Divide avocado mash evenly among the toasted bread slices.
  2. Top two slices with lettuce, cucumbers, eggplant, red peppers, basil and red onion.
  3. Top sandwiches with remaining slices and enjoy!
Broiled eggplant sandwich photo