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Eggplant Sandwich with Goat Cheese & Sun-Dried Tomato Pesto, Sacha Served What

Eggplant Sandwich with Goat Cheese and Sun-Dried Tomato Pesto

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Course Main Course
Cuisine Italian
Servings 2 sandwiches

Equipment

  • 1 Sheet Pan
  • Paper Towels
  • 1 Food Processor (I used a mini one)

Ingredients
  

For the Sandwiches:

  • 1 large eggplant ends trimmed, thinly sliced lengthwise into ¼ inch slices
  • Kosher salt
  • Avocado oil
  • Goat cheese to taste, at room temperature
  • 4 slices sourdough toasted
  • 1 ½ whole roasted red peppers depending on size, cut into quarters lengthwise
  • Balsamic glaze to taste
  • 2 handfuls baby arugula
  • Sun-dried tomato pesto to taste, recipe below

For the Sun-dried Tomato Pesto (makes ¾ cup):

  • 1 oz. raw walnuts
  • 2 garlic cloves
  • ¼ cup freshly grated or shredded Parmesan cheese
  • 12 sundried tomato halves
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

For the Sandwiches:

  • Adjust the rack to top position and preheat the oven to broil at 500°F.
  • Lay the eggplant flat onto a sheet pan and sprinkle Kosher salt generously over both sides. Let sit for 30 minutes, then dry each piece well with paper towels, including the sheet pan.
  • Drizzle avocado oil on the sheet pan, then lay eggplant pieces flat onto the sheet pan and drizzle each piece lightly with avocado oil. Broil for 5-7 minutes, until browned and cooked through.
  • Spread a layer of goat cheese on one piece of freshly toasted sourdough. Top with half the eggplant slices then as many roasted red peppers as you’d like. Drizzle with a little bit of balsamic glaze, then top with arugula. Spread as much of the sun-dried tomato pesto as you’d like on a second piece of toasted sourdough and place on top of the arugula. Cut the sandwich in half, if desired, and repeat process for the second sandwich.

For the Sun-dried Tomato Pesto:

  • Place the walnuts, garlic, Parmesan, sundried tomatoes, olive oil, red wine vinegar, and water in the bowl of the food processor (I used a mini one). Puree until as smooth as desired. Season with Kosher salt and freshly ground black pepper, to taste.

Notes

Cooked eggplant can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. 
Once sandwiches are made, it is best to serve them immediately.
Keyword easy, healthy, Vegetarian
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