Grilled Eggplant Sandwich

This Grilled Eggplant Sandwich recipe is both filling and delicious. It’s good on its own, or pairs well with a side salad or a bowl of tomato soup.

If you have a panini press, this recipe would also make a great panini. But we don’t have one so we made a regular grilled eggplant sandwich, instead.

This recipe packs 11 grams of fiber and 10 grams of protein that’ll fill you up and keep you satisfied until dinner. Eggplant is a great source of fiber but very low calorie so it’s a good part of your diet if weight loss is your goal.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Grilled Eggplant Sandwich

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

This Grilled Eggplant Sandwich is both filling and delicious. 11 grams of fiber and 10 grams of protein keep you full and satisfied until dinner.

• CourseMain Dish
• CuisineItalian, Sandwich, Vegan
• MealDinner, Lunch

Servings	Prep Time
2 servings	5 minutes

Cook Time

20 minutes

Servings Prep Time 2 servings 5 minutes

Cook Time 20 minutes

Grilled Eggplant Sandwich Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Grilled Eggplant Sandwich is both filling and delicious. 11 grams of fiber and 10 grams of protein keep you full and satisfied until dinner. CourseMain Dish CuisineItalian, Sandwich, Vegan MealDinner, Lunch Servings Prep Time 2 servings 5 minutes Cook Time 20 minutes Servings Prep Time 2 servings 5 minutes Cook Time 20 minutes

Ingredients

• 2 cups eggplant sliced (1/2 eggplant)
• 1/4 cup shallots peeled and cut in half (1 shallot)
• 1/2 cup zucchini small, sliced length-wise (1 zucchini)
• 1 tbsp olive oil
• 4 slices bread sourdough or your favorite bread
• 2 tsp earth balance butter
• 2 tbsp cashew cream

Servings: servings

Instructions

Ingredient Prep

1. Preheat oven to 400 degrees.
2. Cut the eggplant in half length-wise and slice the eggplant into 1/4" strips.
3. Slice the zucchini length-wise into 1/4" strips.
4. Peel the shallot and cut in half.
5. Lightly brush the eggplant, zucchini and shallots with olive oil on both sides.

Let's Cook

1. Place the veggies on a non-stick baking sheet and cook at 400 degrees for 20 minutes or until veggies are soft and starting to brown. Remove from oven and set aside.
2. Smash the shallot to flatten it.
3. Heat a large skillet over medium heat.
4. Butter 1 side of each slice of bread with about 1/2 tsp of earth balance vegan butter on each slice.
5. Place 2 slices of bread butter side down in the skillet.
6. Layer veggies on the bread in the skillet.
7. Spread 1 tbsp cashew cream on the non-butter side of the 2 remaining slices.
8. Top the veggies in the skillet with the 2 slices of bread, butter side up and cashew cream against the veggies.
9. Cook until browned, about 3 to 5 minutes per side.

   

Recipe Notes

Serving size is 1 sandwich.