Matthew and I are huge eggplant fans and we make roasted eggplant as a side dish at least once a week. We had some leftover the other month so I used it to make a sandwich. Let me me tell you.. it was SO good! Matthew kept asking me to make it again so I took it as an opportunity to take photos and share it here too! See the recipe below for the yummiest Roasted Eggplant and Bell Pepper Sandwich with Red Onion and Feta.
Roasted Eggplant and Bell Pepper Sandwich with Garlic Aoli on Olive Bread
makes 2-3 sandwiches
INGREDIENTS
1 medium eggplant, sliced into 1/2″-thick rounds
1 red bell pepper, slices into 1/2″ strips
1/4 cup olive oil
1/4 teaspoon smoked paprika
kosher salt
freshly ground black pepper
1/4 red onion, sliced thinly
4 ounces feta cheese, crumbled or sliced
1 loaf of olive bread, sliced in 2-3 sections and horizontally
INGREDIENTS
for garlic aoli
1 garlic clove
1/4 cup mayonnaise, or Veganaise
1 teaspoon Sherry vinegar
DIRECTIONS
Preheat oven to 400 degrees. Place the eggplant and bell pepper slices on a large rimmed baking sheet and rub both sides with olive oil. Season with paprika, salt and pepper. Roast until golden and tender, 30 to 40 minutes, tossing once in between.
Meanwhile, make garlic aoli:
Whisk mayonnaise, garlic and vinegar in a small bowl.
Spread garlic aoli on bottom of olive bread {toast it if you like}. Layer roasted eggplant slices, bell pepper, red onion and feta cheese on top. Top with other half of olive bread.
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Have a great day everyone! I’m headed back to LA this afternoon after a fun visit to New York. I got to see some of my favorite girls, ate some of the yummiest food {lobster omelets, truffle fries, layered chocolate cake}, and oohed and aahed at the runway shows and presentations. I’m leaving feel so inspired and grateful for this experience.
xox
