Name: Roasted Eggplant Sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive oil, or as needed - 1 tablespoon; Eggplant, halved lengthwise and sliced - 1 small; Whole-grain sandwich rolls, split - 2 (6 inch); Greek yogurt - ¼ cup; Garlic-and-herb spreadable cheese (such as Boursin®) - 1 tablespoon; Garlic, minced - 2 cloves; Roma (plum) tomato, sliced - 1; Chopped fresh basil leaves - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Eggplant Sandwiches

1. Olive oil, or as needed - 1 tablespoon

2. Eggplant, halved lengthwise and sliced - 1 small

3. Whole-grain sandwich rolls, split - 2 (6 inch)

4. Greek yogurt - ¼ cup

5. Garlic-and-herb spreadable cheese (such as Boursin®) - 1 tablespoon

6. Garlic, minced - 2 cloves

7. Roma (plum) tomato, sliced - 1

8. Chopped fresh basil leaves - ¼ cup

How to cook deliciously - Roasted Eggplant Sandwiches

1. Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. Stage

Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.

3. Stage

Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.

4. Stage

Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.

5. Stage

Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.