Roasted Eggplant Sandwiches

Name: Roasted Eggplant Sandwiches
Total time: 30
Yield: 2
Ingredients: 1 tablespoon olive oil, or as needed; 1 small eggplant, halved lengthwise and sliced; 2 (6 inch) whole-grain sandwich rolls, split; 0.25 cup Greek yogurt; 1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®); 2 cloves garlic, minced; 1 Roma (plum) tomato, sliced; 0.25 cup chopped fresh basil leaves

Recipe by Brittney Tun from allrecipes.com

Lunch 30 Mins.

Ingredients

2 servings

•

1 tablespoon olive oil, or as needed
•

1 small eggplant, halved lengthwise and sliced
•

2 (6 inch) whole-grain sandwich rolls, split
•

0.25 cup Greek yogurt

•

1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
•

2 cloves garlic, minced
•

1 Roma (plum) tomato, sliced
•

0.25 cup chopped fresh basil leaves

Instructions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.