Grilled Eggplant and Sun-dried Tomato Sandwich

Name: Grilled Eggplant and Sun-dried Tomato Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Québécoise
Ingredients: Vegetable oil; 2 small eggplants (3 cups) cut into 1/4″ slices; Salt and pepper; 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; 4 slices of bread, toasted; 1/2 cup (125 mL) whole sun-dried tomatoes; 1 cup (250 mL) arugula; Balsamic Reduction Fillet

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

See the recipe

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.