Open-Faced Eggplant Sandwich
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp unsalted butter2 Tbsp e.v. olive oil21/2 cps cubed eggplant1/2 cp chopped yellow onion1 clove garlic, minced1/2 cp chopped kalamata olives1/4 capersdash of cayenne pepper 1 tsp sea saltjuice from 1/2 lemon4 thick slices of whole wheat bread1 cp cheddar cheese grated ( I prefer sharp white cheddar)
Preheat oven broiler. Melt butter and olive oil in a large skillet over med heat. Add eggplant, onion and garlic, and saute' for 8-10 min. until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste and add more salt if needed.
Place bread slices on a baking sheet. Spoon eggplant mixture on top of bread, dividing evenly. Sprinkle each piee with 1/4 cp of cheese. Broil until bubbly and just turning brown. Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user QUICHE6.
Place bread slices on a baking sheet. Spoon eggplant mixture on top of bread, dividing evenly. Sprinkle each piee with 1/4 cp of cheese. Broil until bubbly and just turning brown. Serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user QUICHE6.
Nutritional Info Amount Per Serving
- Calories: 427.4
- Total Fat: 29.8 g
- Cholesterol: 45.4 mg
- Sodium: 1,434.7 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 4.8 g
- Protein: 12.0 g
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