Roasted Eggplant Sandwiches

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese makes delightful sandwiches.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 389 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon olive oil, or as needed
• 1 small eggplant, halved lengthwise and sliced
• 2 (6 inch) whole-grain sandwich rolls, split
• 1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
• 1 Roma (plum) tomato, sliced
• 0.25 cup Greek yogurt
• 0.25 cup chopped fresh basil leaves

Recipe Instructions

Step 1

Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.

Step 2

Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.

Step 3

Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.

Step 4

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.

Step 5

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.