Roasted Eggplant Sandwiches You Have To Try

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Roasted Eggplant Sandwiches

"Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese."

Ingredients :

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
1/4 cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
1/4 cup chopped fresh basil leaves

Instructions :

Prep : 15M	Cook : 2M	Ready in : 30M

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Notes :

Fresh cracked pepper adds a nice touch.
The cheese may be omitted if you are looking to lower sodium.

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