Balsamic-Roasted Eggplant & Arugula Sandwiches
Ingredients
The eggplant
-
4
pieces
Japanese or baby eggplants
-
3
tablespoons
balsamic vinegar
-
3
tablespoons
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
Freshly cracked black pepper
The bread
-
2
pieces
baguettes or 4 homemade rolls
-
to taste
Salted butter, softened
The greens
Instructions
- Preheat the oven to 425°F.
- Slice the eggplants lengthwise into ¼-inch thick strips and place them on a baking sheet.
- Mix balsamic vinegar and olive oil, then brush this mixture over the eggplant slices, seasoning with salt and pepper.
- Roast the eggplant for about 10 minutes, then flip the slices, brush with more oil mixture, and roast for another 8 minutes until tender.
- Allow the eggplant to cool, then cut the baguettes in half and spread softened butter on each half.
- Layer the roasted eggplant slices on the bread and top with arugula leaves, then close the sandwiches and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
20mg
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