In my CSA box we’ve been receiving many eggplants and zucchini… why not combine them both in one of my favorite applications? A SANDWICH!!!
Super simple, super tasty and travels really well…
GRILLED EGGPLANT AND ZUCCHINI SANDWICH
1 small Japanese or Italian eggplant 1 small zucchini or summer squash 2 oz of goat cheese, at room temperature works best A handful of arugula lettuce – washed well and pat dry Extra virgin Olive oil Sea salt and Freshly Cracked Black Pepper 1 whole-wheat whole grain demi baguette
- Preheat your grill – I use my George Foreman grill for this…
- Slice the eggplant and the zucchini in ¼ inch slices. Brush with olive oil and season liberally with salt and pepper. Place on the grill for about 4-5 minutes to cook and get pretty grill marks.
- In the meantime, slice the baguette in top and bottom halves and toast in a toaster oven. Slather both sides of bread with goat cheese. Drizzle a bit of olive oil and sprinkle a bit of salt and pepper to season cheese.
- Remove the eggplant and zucchini slices from grill and let cool down a bit. Place on bottom half of bread. Add lettuce on top of grilled veggies. Season lettuce with a bit of sea salt and a drizzle of olive oil. Top with top half of bread.
Simple, yet very tasty and nutritious. You could add some tomatoes or even some roasted red peppers or roasted piquillo peppers too.