Grilled Eggplant & Pesto Sandwiches
Grilled Eggplant & Pesto Sandwiches are a celebration of bold flavors and satisfying textures. In just under 30 minutes, you can craft a meal that feels gourmet yet effortless.
Ingredients
for the sandwiches
- 1 medium eggplant, sliced into ¼ inch slices
- drizzle of olive oil, for grilling the eggplant
- 4 ciabatta rolls, toasted if you like
- a few roasted peppers (optional)
- ball of fresh mozzarella, sliced (skip if vegan)
- 1 avocado, sliced
arugula walnut pesto
- ⅓ cup toasted walnuts
- 1 small clove of garlic
- big handful of arugula (plus reserve a few sprigs for the sandwiches)
- big handful of basil (also reserve a few)
- juice of ½ a small lemon
- sea salt & freshly ground pepper
- ¼ - ⅓ cup olive oil
Instructions
- Slice your eggplant and arrange the slices in one layer on a plate. Sprinkle generously with salt and let it sit while you prep everything else. In a few minutes, it'll become watery, dab off the water with a clean towel before you grill the eggplant.
- Make your pesto by pulsing together the walnuts and garlic. Then add arugula, basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. I made my pesto chunky, add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.
- Preheat a grill or grill pan. Once it's hot, drizzle your eggplant with olive oil and place on a hot grill. Let each side cook for 2-3 minutes or until nice grill marks form.
- Assemble sandwiches with pesto, arugula, mozzarella and/or avocado, grilled eggplant, roasted peppers, and a sprig of basil.
Tried this recipe?Let us know how it was!