Eggplant Sandwich: Roasted, Drizzled with Kale Pesto

Eggplant Sandwich: Roasted, Drizzled with Kale Pesto takes around 35 minutes from beginning to end. This lacto ovo vegetarian recipe serves 2 and costs $2.98 per serving. One portion of this dish contains around 27g of protein, 42g of fat, and a total of 661 calories. A few people really liked this main course. This recipe from Food Fanatic has 33 fans. If you have eggplant, cheddar cheese, salt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. If you like this recipe, take a look at these similar recipes: Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, Pesto Eggplant Sandwich, and Grilled Cheese Sandwich with Kale Artichoke Pumpkin Seed Pesto.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375°F.Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of the slices with grapeseed or olive oil.Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt.Roast the eggplant in the oven for 10 minutes. Remove from the oven, flip the eggplant slices and roast another 10 minutes. Again, remove the eggplant from the oven, flip the slices over and cook until eggplant is soft, appears moist and is slightly browned, about another 3 to 5 minutes.While eggplant is roasting, slice the ciabatta rolls in half (hamburger-wise). Place them on a cookie sheet cut-side up and put them in the oven with the eggplant.Allow the rolls to crisp up and brown slightly. Once they’re a little toasted, remove them from the oven, smear all slices with kale pesto, put the cheese on top of the pesto and put them back in the oven until the cheese is melted.Remove eggplant and bread from the oven. Once the eggplant is cool enough to handle, prepare your sandwiches by adding desired amount of eggplant and avocado.Cut in half and enjoy with soup or salad!

 

Step by step:

1. Preheat oven to 375°F.Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of the slices with grapeseed or olive oil.

2. Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt.Roast the eggplant in the oven for 10 minutes.

3. Remove from the oven, flip the eggplant slices and roast another 10 minutes. Again, remove the eggplant from the oven, flip the slices over and cook until eggplant is soft, appears moist and is slightly browned, about another 3 to 5 minutes.While eggplant is roasting, slice the ciabatta rolls in half (hamburger-wise).

4. Place them on a cookie sheet cut-side up and put them in the oven with the eggplant.Allow the rolls to crisp up and brown slightly. Once they’re a little toasted, remove them from the oven, smear all slices with kale pesto, put the cheese on top of the pesto and put them back in the oven until the cheese is melted.

5. Remove eggplant and bread from the oven. Once the eggplant is cool enough to handle, prepare your sandwiches by adding desired amount of eggplant and avocado.

6. Cut in half and enjoy with soup or salad!

Nutrition Information:

covered percent of daily need