Grilled eggplant, roasted red pepper and ricotta sandwich
By á-3286
Per Serving:
Calories: 530
Fat: 21 g
Protein: 18 g
Carb: 80 g
Sugar: 7 g
Fiber: 6 g
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Pan-fried Lobster Dumplings - J... 0/5 (0 Votes)
- Walnut Cherry Delight Dessert 0/5 (0 Votes)
- Partridgeberry Relish 0/5 (0 Votes)
- Spinach-Stuffed Shells Alfredo 0/5 (0 Votes)
- Fried Eggplant 0/5 (0 Votes)
Review this recipe