Roasted Eggplant Sandwiches

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

INGRIDIENT

1 tablespoon olive oil, or as needed

1 small eggplant, halved lengthwise and sliced

2 (6 inch) whole-grain sandwich rolls, split

¼ cup Greek yogurt

1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)

2 cloves garlic, minced

1 Roma (plum) tomato, sliced

¼ cup chopped fresh basil leaves

DIRECTION

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 2

Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.

Step: 3

Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.

Step: 4

Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.

Step: 5

Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

NUTRITION FACT

Per Serving: 389 calories; protein 10.7g; carbohydrates 51g; fat 16.8g; cholesterol 14.4mg; sodium 487.1mg.

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