Grilled Eggplant Sandwiches

[Guest guest]

Grilled Eggplant Sandwiches

 

1 red bell pepper

1 eggplant, cut lengthwise into 1/4 inch slices

3 tablespoons balsamic vinaigrette

8 slices of whole-grain bread (French baguette sliced lengthwise can be

substituted)

2 ounces soft goat cheese

1/4 cup tapenade (olive spread available in bottles at specialty sections and

stores)

 

Preheat the barbecue or grill.

Cut the top off of the bell pepper and discard the rind and seeds. Cut pepper

into quarters. Brush a low-fat bottled Italian or balsamic vinaigrette on

eggplant slices and bell pepper pieces.

Place the eggplant slices and red bell pepper pieces on grill coated with canola

cooking spray and grill, about 6 inches from the heat, until tender and slightly

browned (about 8 to 10 minutes), turning after about 4 to 5 minutes.

Spread 4 bottom slices of bread with goat cheese then top with tapenade. Top the

tapenade with slices of eggplant and a piece of red pepper, then top each with

the remaining slices of bread.

Cut each sandwich into 2 or 4 triangles (if using whole-grain bread) and serve.

4 sandwiches.

 

 

 

Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min

with Messenger with Voice.