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My review
Roasted Eggplant Sandwiches
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Brittney Tun
"Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese."
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Ingredients
30 m servings 389 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- 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.
Footnotes
- Cook's Notes:
- Fresh cracked pepper adds a nice touch.
- The cheese may be omitted if you are looking to lower sodium.
Nutrition Facts
Per Serving: 389 calories; 16.8 g fat; 51 g carbohydrates; 10.7 g protein; 14 mg cholesterol; 487 mg sodium. Full nutrition