Grilled Eggplant Sandwich
Grilled eggplant sandwich is the perfect lunch. This sandwich is made with grilled eggplants, olives, onions, capers, hummus and other delicious ingredients.
Servings: 4 servings
Calories: 303kcal
Ingredients
- 2 Italian eggplants
- 2 teaspoon salt
- 1 tablespoon olive oil
- 4 pita breads
- 4 tablespoon Lantana Sriracha Carrot hummus
- ⅓ cup green olives
- ⅓ cup kalamata olives
- 1 tablespoon capers
- ½ cup quick pickled onion See notes
- ½ cup marinated artichoke hearts
- 1 ½ cup fresh greens
Instructions
- Peel the eggplants and cut each eggplant into four slices lengthwise.
- Place the eggplant slices in a colander and sprinkle with salt.
- Let the eggplants sit for 30 minutes until they sweat. Rinse and dry the eggplants.
- Heat a grill pan over medium heat and brush lightly with olive oil. Place the eggplant slices on the pan and grill for about 7 minutes on each side until fully cooked and brown.
- Chop the olives finely and mix them with capers, onion pickles and marinated artichoke hearts.
- Spread Lantana hummus on the pita bread and top with the grilled eggplants.
- Add the olives and onion mixture to the sandwiches and top with mixed greens.
- Serve immediately.
Notes
To make quick pickled onion, peel a red onion and slice it thinly and place it in a bowl. Pour 1 cup water, ¼ cup apple cider, ¼ cup white vinegar into a sauce pan. Add 1 tablespoon sugar and 1 teaspoon salt to the water and vinegar mixture and bring it to a rolling boil. Simmer for 5 minutes and pour it over the onions. Let it sit for 15-20 minutes and then use the onions in the sandwich.
Nutrition
Calories: 303kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 1968mg | Potassium: 592mg | Fiber: 9g | Sugar: 8g | Vitamin A: 391IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg