Roasted Eggplant Sandwiches with White Bean Spread
Roasted Eggplant Sandwiches with White Bean Spread might be just the side dish you are searching for. One serving contains 431 calories, 14g of protein, and 11g of fat. For $1.44 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. 79 people have tried and liked this recipe. It is a good option if you're following a dairy free diet. Head to the store and pick up red onions, garlic clove, chives, and a few other things to make it today. It is brought to you by Feed Me Phoebe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is pretty good. If you like this recipe, you might also like recipes such as Roasted Eggplant Sandwiches With White Bean Spread And Chive Pesto, Roasted Vegetable Sandwiches with Zesty White Bean Spread, and Graffiti Eggplant With White Bean, Lemon & Basil Spread.
Servings: 8
Ingredients:
1/2 cup chive or basil pesto
1 loaf fresh sourdough or country white bread, cut into 1/2-inch slices (about 10)
2 tablespoons chives (optional)
1 15-ounce can cannelloni or white beans
2 medium eggplant, quartered and cut into 1/4 inch slices
2 teaspoons fresh rosemary or thyme leaves (optional)
1 garlic clove
Juice of 1/2 lemon
1/2 lemon, juiced
1 tablespoon olive oil
2 medium red onions, quartered and cut into 1/4 inch slices
1/2 teaspoon salt
Equipment:
baking sheet
mixing bowl
spatula
oven
frying pan
food processor
blender
bowl
aluminum foil
Cooking instruction summary:
Preheat the oven to 450°F.In a large mixing bowl, combine the eggplant, onion, olive oil and salt. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.Remove to a bowl and toss with the lemon juice and chives, if using. (Eggplant can be make up to 2 days in advance).Lay 6 slices of bread on a work surface. Slather each with pesto, and divide the eggplant among the slices. Slather the remaining bread with the white bean spread, and top the sandwiches.If traveling, wrap each individual sandwich in foil and take with you to your picnic.In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.
Step by step:
1. Preheat the oven to 450°F.In a large mixing bowl, combine the eggplant, onion, olive oil and salt. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.
2. Remove to a bowl and toss with the lemon juice and chives, if using. (Eggplant can be make up to 2 days in advance).Lay 6 slices of bread on a work surface. Slather each with pesto, and divide the eggplant among the slices. Slather the remaining bread with the white bean spread, and top the sandwiches.If traveling, wrap each individual sandwich in foil and take with you to your picnic.In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt.
3. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.
Nutrition Information:
covered percent of daily need
