Garlic Roasted Eggplant Sandwich
Main Ingredients: Vegetables
Yield: 4 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
- 4
Ingredients
- 2 tablespoons olive oil, plus additional for baking sheet
- 1 very large eggplant
- 12 slivers garlic
- Salt and black pepper
- 3/4 c. roasted red pepper hummus
- 8 slices rustic black olive bread
- 1 c. fresh spinach leaves
- 8 thin slices tomato
- 1 c. feta cheese, crumbled
Directions
- Preheat oven to 375° F. Brush baking sheet with olive oil. Set aside.
- Wash eggplant and remove stem. Cut eggplant horizontally into 8 slices, approximately 1 inch thick. Place on baking sheet. Press 2 slivers of garlic into each eggplant slice. Salt and pepper slices to taste. Drizzle olive oil over slices. Bake 25 minutes. Keep slices warm.*
- Spread hummus, dividing equally, over 4 slices of the bread. Top each with 2 slices of eggplant. Cover with fresh spinach leaves and 2 slices each of tomato. Crumble the feta over the tomatoes and top each with remaining bread slices.
- Serve immediately.
