Eggplant Pesto Sandwich
A delicious Eggplant Pesto Sandwich featuring earthy grilled eggplant, homemade pesto, and juicy cherry tomatoes, perfect for a summer lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 medium eggplant, sliced
- 1 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 4 slices sourdough bread
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat a grill or grill pan over medium heat.
- Brush the eggplant slices with olive oil and season them with salt and pepper.
- Place the eggplant slices on the grill and cook for about 4-5 minutes on each side.
- Toast the sourdough slices on the grill until golden brown.
- Spread a generous amount of pesto on one side of each slice of bread.
- Layer the grilled eggplant and halved cherry tomatoes on top of the pesto-covered bread.
- Top with another slice of bread, pesto side down, to form a sandwich.
- Serve immediately and enjoy your delicious meatless lunch!
Notes
This sandwich is best enjoyed fresh, but leftovers can be stored separately for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://pennykitchenz.com/eggplant-pesto-sandwich/