Rating: 4.73 stars
245 Ratings
  • 5 star values: 194
  • 4 star values: 42
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.

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  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts

802 calories; protein 23.8g; carbohydrates 91.3g; fat 39.5g; cholesterol 43.8mg; sodium 1460.2mg. Full Nutrition
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