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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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30 m servings 389 cals
Original recipe yields 2 servings

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  • Prep

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  3. Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  4. Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  5. 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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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