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Grilled eggplant, roasted red pepper and ricotta sandwich

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Per Serving:
Calories: 530
Fat: 21 g
Protein: 18 g
Carb: 80 g
Sugar: 7 g
Fiber: 6 g

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Ingredients

  • 1 medium eggplant (about 1 lb), sliced into 1/4 inch thick rounds
  • 1 Tbsp olive oil
  • kosher salt and ground black pepper
  • 1/4 cup store bought pesto
  • 4 ciabatta or other rolls, split
  • 1 cup ricotta cheese
  • 4 medium roasted red pepper, halved

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. Heat grill to medium. Brush both sides of eggplant with oil and season with 1/4 tsp each salt and pepper. Grill, covered, until eggplaant is slightly charred and tender, 2 to 3 mins.
2. Spread pesto on rolls and form sandwiches with eggplant, ricotta and roasted peppers.

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