Grilled Eggplant and Sun-dried Tomato Sandwich
To be honest with you, it took me a long time to appreciate eggplants. There was something about the texture that didn’t appeal to me. However, I can say that today, there are eggplants in several of my favorite dishes… including this sandwich. Its flavors will make you travel to the Mediterranean for a moment!
- Servings: 2
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Ingredients
Grilled eggplant
- Vegetable oil
- 2 small eggplants (3 cups) cut into 1/4″ slices
- Salt and pepper
Tofu spread with basil
- 1 block of 454 g of semi-firm tofu
- 1 1/2 cups (375 mL) fresh basil
- 1 cup (250 mL) spinach
- 3 tablespoons (45 mL) nutritional yeast
- 1 clove of garlic
- 2 tablespoons (30 mL) lemon juice
- 1 tablespoon (15 mL) honey
- 3 tablespoons (45 mL) olive oil
- 3 tablespoons (45 mL) water
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Sandwich
- 4 slices of bread, toasted
- 1/2 cup (125 mL) whole sun-dried tomatoes
- 1 cup (250 mL) arugula
- Balsamic Reduction Fillet
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Preparation
Grilled eggplant
- In a large non-stick skillet, heat oil and grill eggplant slices for about 2 to 3 minutes on each side. Repeat for all eggplants. Reserve.
Tofu Spread
- In a blender, place all the ingredients for the spread and blend until very smooth.
Sandwich
- Spread the inside of the buns with the tofu spread. Garnish with grilled eggplant, followed by sun-dried tomatoes, arugula and a drizzle of balsamic reduction.
