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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Eggplant and Goat Cheese Sandwiches Recipe

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This recipe for Eggplant and Goat Cheese Sandwiches is from Ladies on Life - Recipes on Life Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (1/2" thick) eggplant slices
2 tsp. olive oil, divided
1 large red bell pepper
4 slices Ciabatta bread
2 tbsp. refrigerated pesto
1 c. baby arugula
1/8 tsp. freshly ground black pepper
1/4 c. soft goat cheese
Directions:
Directions:
Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange on baking sheet, skin side up; flatten with hand. Broil 15 minutes or until skins are blistered and blackened. Place roasted peppers in a zip-top bag and let set 15 minutes; peel and discard skin. Meanwhile, arrange eggplant slices on wire rack. Sprinkle both sides with salt and allow to set 15 minutes. Use paper towels to blot our excess moisture. Using 1 teaspoon olive oil, brush both sides of eggplant. Arrange eggplant on baking sheet and broil 4 minutes; turn eggplant over; broil an additional 4 minutes. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon olive oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons of goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You can peel off the eggplant, but the sandwiches are prettier with the deep-purple skin intact.

 

 

 

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