Eggplant Aubergine and Tomato Sandwiches
Elevate your sandwich game with these Eggplant Aubergine and Tomato Sandwiches, a Mediterranean-inspired recipe bursting with vibrant flavors and wholesome ingredients. Tender, oven-roasted eggplant rounds seasoned with garlic and oregano are layered with juicy tomato slices, aromatic fresh basil, and optional creamy mozzarella, all nestled between slices of crusty bread. For a touch of gourmet flair, drizzle on balsamic glaze for a tangy-sweet finish. Perfect as a hearty vegetarian lunch or an elegant picnic option, these sandwiches come together in under an hour. With simple cooking techniques like roasting the eggplant to golden perfection and assembling fresh, flavorful produce, this versatile recipe is sure to impress both your taste buds and your guests.
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Recipe Information
Ingredients
- 1 medium Eggplant (Aubergine)
- 2 medium Tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 leaves Fresh basil leaves
- 4 slices Crusty bread (such as ciabatta or baguette)
- 4 slices Mozzarella cheese (optional)
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch-thick rounds. Sprinkle a little salt on both sides of each slice and place them on a paper towel. Let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a small bowl, mix the olive oil, garlic powder, dried oregano, salt, and black pepper.
Spread the eggplant slices on the prepared baking sheet and brush both sides with the olive oil mixture. Place them in the preheated oven and roast for 15 minutes. Flip the slices and roast for another 10 minutes until they are golden and tender.
While the eggplant roasts, slice the tomatoes into 1/4-inch-thick rounds.
If desired, lightly toast the crusty bread slices in a toaster or oven for extra crunch.
Assemble the sandwiches: Layer roasted eggplant, tomato slices, fresh basil leaves, and mozzarella cheese (if using) on one slice of bread. Drizzle with balsamic glaze, if desired, and top with the second slice of bread.
Serve immediately while the eggplant is still warm, or wrap the sandwiches in parchment paper for a portable meal.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 35.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 738 mg | 57% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
