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Grilled Eggplant Sandwich - a meatless lunch quick and easy to prepare.
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Grilled Eggplant Sandwich

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Jennifer Pullman

Ingredients

  • 2 small eggplants sliced (1/4 inch each)
  • 4 ounce feta cheese
  • 1/2 cup fresh herbs of your choice minced (I used basil, sage, and thyme)
  • 2 tablespoon plus 1 teaspoon Olive Oil divided
  • Salt and pepper to taste
  • 4 large crusty bread slices
  • 1 to mato sliced
  • 4 Romaine lettuce leaves
  • 4 tablespoons hummus

Instructions

  • Place eggplant slices in a shallow dish.
  • Coat eggplant with 1 tablespoon of olive oil and toss to coat.
  • Sprinkle half the herbs over the eggplant,
  • Let stand for 20 minutes.
  • Drizzle remaining tablespoon of olive oil over feta cheese.
  • Top feta with remaining herbs.
  • Let stand in the refrigerator for 20-30 minutes.
  • Heat a grill pan brushed with olive oil over medium heat.
  • Add slices of eggplant to grill pan.
  • Cook eggplant 3-5 minutes on each side or until cooked through.
  • Cut each slice of bread in half.
  • To build your sandwich: top one half of bread with 1 lettuce leaf, 1 slice of tomato, 2 slices of eggplant, and 1 ounce of feta.
  • Spread 1 tablespoon of hummus of the other bread half and place on top of sandwich.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg