Eggplant Sandwich With Black Olive Pesto Recipes

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EGGPLANT SANDWICH



Eggplant Sandwich image

Provided by Food Network

Time 35m

Yield 3 servings

Number Of Ingredients 13

1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt
1 baguette
2 green bell peppers
2 red bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons chopped fresh oregano leaves
Pepper
1 bunch fresh cilantro leaves, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
  • Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
  • Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES



Roasted Eggplant and Pickled Beet Sandwiches image

Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.

Categories     Sandwich     Olive     Roast     Feta     Eggplant     Beet     Paprika     Bon Appétit     Sandwich Theory     Picnic

Yield Makes 4 servings

Number Of Ingredients 19

Roasted eggplant and garlic mayo:
1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
0 freshly ground black pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
Beet salad and assembly:
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers
1 tablespoon olive oil
4 6x4" pieces focaccia, split
6 ounces feta, thinly sliced or crumbled
Ingredient info: Smoked paprika is available at most supermarkets.

Steps:

  • For roasted eggplant and garlic mayo:
  • Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
  • Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
  • For beet salad and assembly:
  • Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
  • Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
  • DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

PESTO-EGGPLANT SANDWICHES



Pesto-Eggplant Sandwiches image

Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 slices (1/2 inch thick) unpeeled eggplant
1 egg, beaten
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
4 thin slices red onion
4 slices (1 ounce each) provolone cheese
2 tablespoons pesto
4 slices (1/2 inch thick) Italian bread, toasted
8 thin slices cucumber
4 thin slices tomato

Steps:

  • Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
  • Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  • Spread pesto on bread. Top with cucumber, tomato and eggplant.

Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Open-faced Sandwich, Sodium 450 mg

BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO



Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto image

Make and share this Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto recipe from Food.com.

Provided by anidifrancofan

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant, sliced 1/2 inch thick diagonally
1/2 teaspoon extra virgin olive oil
1 garlic clove, finely chopped
salt and pepper
1 tablespoon balsamic vinegar
1 French baguette
1/2 lb tomatoes, sliced
1/4 lb provolone cheese, sliced
1/3 cup pesto sauce, of choice
3 lettuce leaves

Steps:

  • Preheat oven to 350 degrees.
  • Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
  • Lay eggplant on baking sheet and bake for 20 minutes.
  • Remove from oven and brush with the balsamic vinegar.
  • Cut baguette in half lengthwise and hollow out the center.
  • Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
  • Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
  • Place the cheese on top and follow with the lettuce.
  • Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.

Nutrition Facts : Calories 201.6, Fat 8.8, SaturatedFat 5.1, Cholesterol 19.7, Sodium 343.3, Carbohydrate 21.1, Fiber 6, Sugar 6, Protein 11.4

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