Roasted Eggplant Sandwiches Recipe

Roasted Eggplant Sandwiches Recipe

  • 1 tablespoon olive oil, or as needed
  • 1 small eggplant, halved lengthwise and sliced
  • 2 (6 inch) whole-grain sandwich rolls, split
  • 1/4 cup Greek yogurt
  • 1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
  • 2 cloves garlic, minced
  • 1 Roma (plum) tomato, sliced
  • 1/4 cup chopped fresh basil leaves
  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  3. Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  4. Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  5. Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
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