Open Face Grilled Eggplant Sandwiches
Transform your mealtime with these vibrant, Mediterranean-inspired Open Face Grilled Eggplant Sandwiches! This recipe features smoky, perfectly charred slices of eggplant seasoned with a touch of cumin and black pepper, served atop toasted sourdough layered with creamy hummus. Juicy cherry tomatoes, crisp red onion, fresh basil, and a sprinkle of tangy feta cheese add brightness and texture, while a drizzle of balsamic glaze gives each bite a sweet, savory finish. Ready in just 25 minutes, this nutritious and vegetarian-friendly dish is perfect for a quick lunch, an elegant appetizer, or a light dinner. Whether you're grilling outdoors or using a stovetop grill pan, these open-face sandwiches are as easy to prepare as they are eye-catching and flavorful.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Cumin powder
- 4 slices Sourdough bread
- 0.5 cups Hummus
- 1 cup Cherry tomatoes
- 0.25 cups Red onion
- 8 leaves Fresh basil leaves
- 0.25 cups Feta cheese
- 2 teaspoons Balsamic glaze
Instructions
Slice the eggplant into 1/2-inch thick rounds and lay them on a cutting board. Sprinkle with salt on both sides and let them sit for 10 minutes to release excess moisture.
Rinse the salted eggplant slices and pat them dry with a paper towel. Brush both sides with 2 tablespoons of olive oil and sprinkle with black pepper and cumin powder.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the eggplant slices for 4-5 minutes per side, until tender and lightly charred. Set aside.
While the eggplant is grilling, toast the sourdough slices until golden brown, either in a toaster or under a broiler.
Spread about 2 tablespoons of hummus on each slice of toasted sourdough bread.
Halve the cherry tomatoes and thinly slice the red onion. Arrange a few grilled eggplant slices on top of the hummus, then add cherry tomatoes, red onions, and fresh basil leaves.
Sprinkle a small amount of feta cheese over the top of each sandwich and drizzle with balsamic glaze for added flavor.
Serve immediately and enjoy your delicious Open Face Grilled Eggplant Sandwiches!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 39.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2490 mg | 53% | |
*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.
