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Eggplant Sandwiches

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Submitted by jenwilly

YIELD

12 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 1
EACH EACH EGGPLANT
sliced *
1 15
TABLESPOON ML BASIL
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 1
CLOVE CLOVE GARLIC
minced
1 5
TEASPOON ML SUNDRIED TOMATOES

Directions

Prepare medium charcoal grill.

Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt.

Let stand to release moisture, about 20 minutes.

Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic.

Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking.

Remove from grill.

Blend sun-dried tomato into goat cheese.

Spread some on each eggplant slice.

Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter.

Garnish with chopped parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 0 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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