Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese

Happy Grilling Wednesday! This recipe is full of flavor and colorful vegetables. The original calls for Halloumi which is a grilling cheese. I love using Halloumi and highly recommend using that in place of the goat cheese if you can find it, purchasing Halloumi at my grocery store is hit or miss, so I was unable to buy some for this recipe.

Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette and Grilled Brussels Sprouts.

Slightly adapted from Closet Cooking.

-salt and pepper
-1 medium eggplant, sliced 1/4 inch thick
-8 slices bread
-4 ounces herbed goat cheese
-2 roasted red peppers, cut into 4 slices
-2 cups salad greens
-2 large beefsteak tomatoes, sliced 1/4 inch thick
-4 tablespoons basil pesto

First, coat the eggplant sliced in olive oil, season with salt and pepper and grill for 2-4 minutes per side or until tender.

Once the eggplant is grilled, brush olive oil onto the bread slices and lightly grill them. You'll want to watch them carefully to make sure that they don't burn.

Build your sandwich by layering the eggplant, tomato and lettuce. Add the roasted red pepper. Spread the goat cheese and pesto onto the bread slices.

We really enjoyed this sandwich. The eggplant and pesto had a ton of flavor and that flavor was balanced by the more mild ingredients like the roasted red pepper, lettuce and goat cheese. This sandwich was nice and colorful and could showcase produce from a summer garden. My only complaint is that this sandwich is a little messy, you'll want to cut it in half and keep napkins nearby. 


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