Creamy Eggplant Veggie Sandwich
A nutrient-packed sandwich that doesn't sacrifice any of the flavor! It can be made in under 15 minutes and boasts a nice balance of sweet and savory.
Ingredients
- ½ small eggplant, roasted
- 1 tbsp olive oil
- 2 slices of bread I used Sara Lee Artisan
- 1 1/2 tbsp butter
- ¼ cup sliced beets, I used canned
- 2 tbsp goat cheese
- 2 tbsp sprouts
- ½ avocado, mashed
- 1-2 slices tomato
- 1/2 cup spinach
- salt and pepper, to taste
Instructions
- Preheat broiler on low.
- Cut eggplant in ½ inch slices, brush both sides with a teaspoon of olive oil, and arrange in single layer on baking sheet (I added a pinch of salt also).
- Broil for 4 minutes, turn over, and broil for 4 more minutes.
- While the eggplant is broiling, coat bread with 1-2 tsp of butter and saute in frying pan over medium high heat. Cook for about 2 minutes, and do the same with the other side.
- Once bread is toasted to your liking, coat each slice of bread with mashed avocado and goat cheese (add salt and pepper as necessary). Layer bottom slice of toast with sprouts, beets, sliced tomato, spinach and broiled eggplant.
- Put sandwich back in the broiler on low for 2-3 more minutes. Combine top and bottom slices, forming your sandwich.
Nutrition
Calories: 399kcalCarbohydrates: 34gProtein: 9gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 16gCholesterol: 29mgSodium: 487mgFiber: 9gSugar: 8g
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