Grilled Eggplant Sandwich
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.
Servings Prep Time
2servings 5minutes
Cook Time
Servings Prep Time
2servings 5minutes
Cook Time
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.