Grilled Eggplant and Sweet Pepper Sandwiches

Grilling eggplant slices and sweet peppers gives them a robust smoky flavor that's perfect for this meatless Mediterranean sandwich recipe.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 7 mins
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Grilled Eggplant and Sweet Pepper Sandwiches
medium green, red, and/or yellow sweet peppers
medium eggplant (about 12 ounces), cut into 12 slices
tablespoon olive oil
1/2-inch-thick slices French bread
ounces soft goat cheese (chevre)
cup Dijon-style mustard
  1. Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.
  2. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
  3. Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes 4 servings.
Nutrition Facts (Grilled Eggplant and Sweet Pepper Sandwiches)
    Per serving:
  • 240 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 25 mg chol.,
  • 698 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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