Grilled Eggplant Sandwiches
In this mouth-watering vegetarian sandwich, eggplant stands in for the bread. Add slices of roasted sweet red pepper and arugula if you like.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 145 |
| protein | 6 g |
| fat | 10 g |
| carbohydrate | 8 g |
-
1 eggplant (about 1 lb/500 g)
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
3 oz (90 g) fontina cheese, thinly sliced
16 fresh basil leaves
Preparation:
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.
Additional Information
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