Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
LotN, 10/12/08
Roasted Eggplant, Red Pepper and Onions SandwichIngredients (use vegan versions): 1 globe eggplant
1 red bell pepper
1 onion (red onions work best)
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Italian spices
1 loaf of bread (French, focaccia) or 4 rolls (panini rolls are great for this)
pesto spread
salt and pepper, to taste
fresh basil (optional)
vegan mozzarella (optional)
Directions:This recipe is the one from my mom that got me to finally like eggplant.
Preheat over to 425 degrees F.
Slice the eggplant into 1/4" rounds, cut the red pepper into chunks, and slice the onion.
In a shallow bowl combine olive oil, vinegar, and spices.
Dip eggplant and peppers into the mixture and place on a cookie sheet.
Roast at 425 degrees for 15 min.
Turn over eggplant slices, stir up the red peppers, and add the onions (don't need to dip them), and continue roasting another 10 min.
Slice your bread, as you would for a sandwich. Spread with pesto and toast under the broiler or in the toaster oven until it's a bit toasty. Layer the bottom bread with: eggplant slices, red pepper, onion, fresh basil (optional) and "cheese" slices of choice (optional).
Cut into chunks and voila! Yummy!
Serves: 4
Preparation time: 30 minutes
