Recipes Nugget Markets Signature Recipes
Grilled Eggplant Sandwich
- Prep time
- 20 minutes PT20M
- Cook time
- 40 minutes PT40M
- Yield
- 2 servings
- Difficulty
Fill your grill with a variety of vibrant veggies to make this mouthwatering, meat-free sandwich!
Ingredients
- 1 red bell pepper, stems and seeds removed, split
- 1 yellow bell pepper, stems and seeds removed, split
- 1 red onion, sliced into ¼-inch rounds
- 1 small eggplant, sliced into ¼-inch rounds
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 4 slices sourdough batard
- 4 slices fresh mozzarella
- 4 leaves fresh basil
- 1 tablespoon balsamic glaze
Preparation
Preheat the grill to high heat.
Brush vegetables with olive oil and season with kosher salt on each side. Place bell peppers closest to the middle of the grill, and set onion and eggplant pieces around them. Cook for about 3–5 minutes, turn, and cook for another 3–5 minutes, until tender and slightly charred. Remove from grill and set aside.
Brush 1 side of each slice of the bread with olive oil, flip, and top half of them with 2 slices of fresh mozzarella. Place on the outer edge of the grill, cheese-side up, then cover with lid and cook for 2–3 minutes, watching carefully so the bottoms don't burn. Once the bread is warm and the cheese is slightly melted, remove from the grill.
Layer the bread slices that have cheese with the grilled vegetables and top with a drizzle of balsamic glaze and fresh basil leaves. Finish with the second slice of grilled bread and serve.