I probably should have told you that the reason we made sunflower seed bread last week was because I wanted to make these sandwiches. but I like to have my secrets! Our last night in Charleston, we ate at Hominy Grill. For the most part, it wasn’t that great. I say that because I didn’t really enjoy everyone else’s dishes that I tasted. They were fine, but not up my health-conscious alley. My dish, however, a roasted eggplant sandwich with herbed goat cheese on sunflower seed bread, was just right for me! It was simple and straightforward – just like my homemade cooking. I knew immediately I wanted to recreate it and it didn’t take me long to get to it when I got home!
The chili flakes on the eggplant are my addition, but the creaminess of the cheese and the earthiness of the bread just begged for a little kick. You can use as little or as much as you like, but I highly recommend including it when you make these roasted eggplant sandwiches! These would be fun tea sandwiches or even appetizers, cut in thirds.
ROASTED EGGPLANT + HERBED GOAT CHEESE SANDWICHES
- 1 eggplant, halved and sliced
- olive oil
- red pepper flakes (optional)
- 8 oz goat cheese (approx 1 cup)
- 1/4 nonfat plain yogurt
- 1/2 Cup chopped fresh herbs (mint, basil, parsley, and/or cilantro)
- baby spinach leaves or roasted bell pepper (directions here)
- 16 slices sunflower seed or other hearty bread
Preheat oven to 400 degrees.
Lay eggplant slices on non stick pan. Drizzle with olive oil. Sprinkle with salt, pepper, and chili flakes.
Roast 15 minutes until tender.
Meanwhile, combine goat cheese, yogurt, and herbs.
Toast bread slices until golden brown. Spread goat cheese on half or all toast slices, depending on preference. Layer spinach, bell pepper, and eggplant. Top with second piece of toast.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo