Description
A hearty sandwich combining creamy pesto, smoky grilled eggplant, and fresh cherry tomatoes on crispy sourdough bread.
Ingredients
Scale
- 1 medium eggplant, sliced
- 1 cup creamy pesto
- 1 cup cherry tomatoes, halved
- 4 slices sourdough bread
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan to medium heat.
- Brush the sliced eggplant with olive oil and season with salt and pepper.
- Grill the eggplant slices for about 3-4 minutes on each side until tender and marked.
- Toast the sourdough bread slices on the grill until golden brown.
- Spread a generous amount of creamy pesto on each slice of toasted bread.
- Layer the grilled eggplant and halved cherry tomatoes on top of the pesto.
- Close the sandwich, cut in half, and serve immediately.
Notes
For a delicious variation, try adding grilled zucchini or feta cheese. Store leftover grilled eggplant and pesto separately in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg