Broiled Eggplant Sandwich Recipe
This broiled eggplant sandwich is packed full of flavorful vegetables and smothered with a lemony avocado mash. Perfect for lunch or dinner, it's incredibly satisfying!
Ingredients
- 1 small Eggplant 9 to 10 ounces
- 5-6 teaspoons Oil like grapeseed or avocado oil
- Salt and Pepper to taste
- 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
- 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 Lettuce torn into pieces
Instructions
- 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.
- 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.
- Adjust the wire rack in your toaster oven to the top position. Turn the function dial to Broil and set the temperature on high.
- Broil eggplant until the skins have softened and the flesh is golden and browned, about 5 to 6 minutes per side.
- Place avocado in a small bowl and mash with a fork until chunky.
- Stir in lemon zest and juice. Add feta cheese and mix well. Season with salt, pepper and red pepper flakes to taste.
- Divide avocado mash evenly among the toasted bread slices.
- Top two slices with lettuce, cucumbers, eggplant, red peppers, basil and red onion.
- Top sandwiches with remaining slices and enjoy!
Nutrition
Calories: 543kcalCarbohydrates: 53gProtein: 12gFat: 29gSaturated Fat: 2gSodium: 370mgFiber: 17gSugar: 13g
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