Grilled Eggplant Aubergine and Pepper Sandwiches
Elevate your sandwich game with these irresistible Grilled Eggplant, Aubergine, and Pepper Sandwiches! Bursting with smoky flavors from tender grilled eggplant and sweet red bell peppers, this recipe combines fresh, vibrant ingredients with a creamy garlic-lemon mayo for a delightful Mediterranean twist. Nestled in warm, toasted crusty rolls and topped with peppery arugula and optional crumbles of tangy feta cheese, these sandwiches are perfect for lunch, dinner, or a casual gathering. Ready in just 30 minutes, this vegetarian delight is as easy to prepare as it is satisfying, making it an ideal choice for quick, delicious meals packed with wholesome goodness.
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Recipe Information
Ingredients
- 1 large Eggplant (Aubergine)
- 2 medium Red bell peppers
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Garlic cloves
- 4 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 4 large Crusty sandwich rolls
- 1 cup Fresh arugula
- 0.5 cup Feta cheese (optional)
Instructions
Preheat your grill or grill pan over medium-high heat.
Slice the eggplant into 1/4-inch thick rounds and the red bell peppers into quarters, removing the seeds and stems.
Brush the eggplant slices and pepper pieces with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.
Grill the eggplant and bell peppers for 3-5 minutes per side until they are tender and have visible grill marks. Remove from the grill and set aside.
Meanwhile, mince the garlic cloves finely or use a garlic press.
In a small bowl, mix the mayonnaise, minced garlic, and lemon juice until smooth. Add a pinch of salt if needed and set aside.
Slice the sandwich rolls in half and lightly toast them on the grill (1-2 minutes), cut side down, until golden brown.
Spread the garlic mayonnaise generously on the toasted sides of the sandwich rolls.
Layer the grilled eggplant slices, grilled red bell peppers, a handful of fresh arugula, and feta cheese (if using) onto the bottom half of the rolls.
Close the sandwiches with the top halves of the rolls, pressing gently to hold everything in place.
Serve warm and enjoy your Grilled Eggplant and Pepper Sandwiches!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 37.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 799 mg | 61% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2207 mg | 47% | |
*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.
