Gourmet Grilled Eggplant Sandwich

    30 mins

    Delicious sandwich and healthy too! Grilled eggplant and goat cheese with a red capsicum walnut sauce in sourdough bread. Great for picnics.

    4 people made this

    Serves: 4 

    • Red capsicum walnut sauce (see recipe below)
    • 1 large eggplant, cut crosswise into 1-cm-thick slices
    • pinch salt, or to taste
    • freshly ground black pepper to taste
    • 8 small slices sourdough bread, toasted, if desired
    • 120g creamy goat cheese, cut into 1-cm-thick slices
    • 80g rocket leaves
    • ⅓ cup walnuts
    • 1 tablespoon breadcrumbs
    • 2 garlic cloves, crushed
    • ½ teaspoon dried oregano
    • pinch chilli flakes
    • 270-g jar roasted red capsicums, drained
    • 1 tablespoon lemon juice

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Make red capsicum walnut sauce.
    2. Preheat the grill or chargrill.
    3. Spritz both sides of eggplant slices with cooking spray and season with salt and pepper. Lightly oil the chargrill or grill rack by rubbing it with a piece of oil-soaked paper towel (use tongs to hold the paper towel when working over a hot grill). Grill eggplant until very tender and browned, 4 to 6 minutes per side.
    4. Sauce: combine walnuts, breadcrumbs, garlic, oregano and chilli flakes in a food processor; process until walnuts are ground. Add roasted red capsicums and lemon juice; process until smooth. The spread will keep, covered, in the refrigerator for up to 4 days.
    5. Spread about 1 tablespoon of red capsicum walnut sauce over one side of each bread slice. Layer eggplant slices and goat cheese slices on 4 slices of bread. Top with rocket. Set the remaining bread slices on the sandwiches. Cut the sandwiches in half. The sandwiches will keep, wrapped in plastic wrap or foil, in the refrigerator or a cooler packed with ice packs for up to 1 day.

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    Yummy!! Thanks for sharing  -  24 Oct 2013