Eggplant Sandwich Provencal
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavours can blend together.
Ingredients
Table salt
⅛ tsp(s), or to taste
Uncooked eggplant
¼ medium, about 2 slices, 1/2-inch thick each
Olive oil
1 tsp(s)
Balsamic vinegar
½ tbsp(s)
High-fibre bread
2 slice(s), multigrain or sandwich roll
Fresh basil
12 leaf/leaves, leaves
Canned pimentos
½ cup(s), or about 6 pieces roasted red pepper
Instructions
1
Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
2
Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
3
Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.
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