Eggplant pesto sandwich
Eggplant pesto sandwich
450 cals, 15p, 34c, 25f (per meal)
  • ,
  • 1/2 small eggplant (229g)
  • 1/2 tbsp (8mL)
  • 1 tbsp (16g)
  • 1 clove (3g)
  • 1 roll (3-1/2" dia) (57g)
  • 3 slice(s), thin/small (45g)
  • 1 slice (1 oz each) (28g)
  • 1
    Preheat your oven's broiler.
    Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Cook for 10 minutes, or until tender and toasted.
    Split the roll lengthwise, and toast.
    In a cup or small bowl, stir together the pesto and garlic. Spread this mixture on the toasted bread.
    Fill the roll with eggplant slices, tomato, and cheese.
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