Ingredients

2 2 medium red sweet peppers or 2 medium yellow sweet peppers
1 small eggplant , about 12 oz , cut into 12 slices
1 tablespoon olive oil
8 slices French bread
4 ounces soft fresh goat cheese ( chevre )
1/4 cup dijon-style mustard
Grilled Eggplant (Aubergine) and Pepper Sandwiches with Goat Cheese and Mustard are a tasty and satisfying meal option for vegetarians and meat-eaters alike. This sandwich is easy to make and can be customized to your taste preferences. The creamy goat cheese and tangy mustard pair perfectly with the grilled eggplant and peppers, and the French bread adds a satisfying crunch. Whether you're enjoying this sandwich on a picnic or at home for lunch, it's a delicious way to get your daily dose of veggies.

Instructions

1.Preheat the grill to medium high heat.
2.Cut peppers in half; discard seeds and membranes.
3.Brush both sides of pepper halves and eggplant slices with olive oil.
4.Place pepper halves and eggplant slices on a grill rack.
5.Grill, covered, for 5 minutes on each side or until tender.
6.Toast bread slices; spread 1 tablespoon of goat cheese on each slice.
7.Top 4 bread slices each with 3 eggplant slices and half of a red pepper.
8.Drizzle each sandwich with 1 tablespoon of mustard.
9.Cover with the remaining bread slices.
10.Slice each sandwich in half.
11.Serve immediately.

PROS

A delicious vegetarian sandwich that is perfect for lunch or dinner.

The combination of the soft bread, juicy grilled eggplant and peppers, and tangy goat cheese and mustard is simply irresistible.

CONS

The bread slices may become soggy with the excess moisture from the eggplant and pepper.

The sandwich can get messy while eating, so be prepared for some drips and spills.

HEALTH & BENEFITS

Eggplant and red peppers are rich in nutrients like vitamins C and K, potassium, and fiber.
Goat cheese is lower in fat and calories than many other cheeses, while still providing protein and calcium.
Mustard is a low calorie and low fat condiment that can add flavor and nutrition to your meals.

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