Roasted Eggplant Sandwich with Olive Tapenade
This roasted eggplant sandwich makes a simple vegetarian lunch you can enjoy at home or on the go. It's made with layers of freshly roasted eggplant, tomatoes, lettuce and sprouts and a simple olive tapenade for a unique a delicious splash of flavor.
Servings 2 servings
Calories 326kcal
Ingredients
Sandwich
- 1 medium eggplant
- Olive oil avocado oil, or coconut oil
- Salt and pepper to taste
- 4 slices multigrain bread or roll, toasted or grilled if preferred
- 1 roma tomato sliced
- 1 cup baby spinach
- ½ cup sprouts
Olive Tapenade
- ½ cup olives kalamata, black, or green, well drained
- 2 tablespoons capers without liquid
- 1 garlic clove
- ¼ teaspoon dried thyme
- 1 tablespoon olive oil
- Pepper to taste
- Lemon juice to taste
Instructions
- Preheat oven to 400°F.
Prep eggplant
- Peel eggplant and cut into quarter inch slices. Lay the slices out on a baking sheet and brush the tops with olive oil and sprinkle with salt and pepper. Flip over the slices and repeat oil and seasoning.
- Please tray in oven and cook for 15 minutes. Flip eggplant over after cooking for ten minutes to brown both sides.
- Remove from oven when ready and allow to cool.
Make olive spread
- Place well drained olives, capers, garlic and thyme in a food processor. Pulse to chop.
- If there is excess liquid, transfer to a strainer to drain it off before adding the oil. Gradually add oil while the processor is running.
- Transfer to a bowl and add pepper and lemon juice to taste. Place in refrigerator until ready to make your sandwich.
Prepare sandwich
- After making the olive spread, gather and prep up the remaining sandwich ingredients.
- When ready spread one slice of bread with olive paste and top with spinach, eggplant, tomatoes and sprouts. Add the top slice of bread and enjoy!
Notes
Use a hearty, crusty bread for the best flavor and texture. Personally I prefer a whole grain bread with the crunch of some seeds.
Make sure drain the olives before making the spread. If after chopping them, they appear to have a lot of moisture, drain them before moving on. This will ensure that the spread isn’t overly wet which will contribute to a soggy sandwich.
Experiment with making your own sprouts. It doesn’t really take all that much extra time and chia or quinoa sprouts can be ready in just a day or so.
Buy your ingredients, especially the sprouts as close to the time you plan to eat so you know they are fresh.
Make your sandwich within a few hours of your planned meal time for the freshest and best flavor.
The eggplant on this sandwich can be served warm or cold.
Nutrition
Calories: 326kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 985mg | Potassium: 296mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1797IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 2mg
