My Container Garden & Eggplant Sandwich

My container garden is doing pretty good except for the two tomato plants and squash have practically overgrown the pot, but I'm going to risk it for this summer and leave them in there. Lesson for next season is to buy some bigger pots. Here are a few pictures.

My Container Garden & Eggplant Sandwich
My Container Garden & Eggplant Sandwich
Mint
My Container Garden & Eggplant Sandwich
Cherry Tomatoes
My Container Garden & Eggplant Sandwich
Cayenne Pepper

Grilled Eggplant Sandwich:

I had a roasted eggplant sandwich with sautéed spinach, roasted red peppers and provolone cheese called “Aunt Nina’s Sandwich” in a small Italian Café type place recently. Though the sandwich itself was very bland, I liked the combination of ingredients. So I tried to recreate it at home; I used Ciabatta bread and spread store-bought pesto on it and I have to say I liked my sandwich much better than the original.

My Container Garden & Eggplant Sandwich
My container garden is doing pretty good except for the two tomato plants and squash have practically overgrown the pot, but I'm going to risk it for this summer and leave them in there. Lesson for next season is to buy some bigger pots. Here are a few pictures. Mint Cherry Tomatoes Cayenne Pepper

Eggplant Sandwich

Summary

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  • Coursesandwich
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Eggplant – medium, cut into thick pieces
1 ½”
Spinach – chopped
2 cups
Slices of canned Roasted red peppers (cut into strips)
3
Pesto
¼ cup
Monterey Jack cheese – slices thinly cut
4

Steps

  1. Heat a stove-top grill pan (or use outdoor grille) on medium high; Spray lightly with cooking spray and grill eggplants until grill marks are formed and the pieces are cooked through, about 4-5 minutes each side.
  2. Remove and keep aside.
  3. In the meantime sauté spinach with 1 clove garlic and season with salt & pepper. Keep aside.
  4. Drain and pat dry roasted red peppers; cut into thin strips.
  5. To assemble; spread about 1tbsp pesto on the bread halves. Arrange 3-4 eggplant pieces on the bottom half of the bread. Scatter spinach and red peppers; arrange 2 cheese slices. Cover with the top half of the bread. Press lightly and enjoy.
My Container Garden & Eggplant Sandwich
This sandwich is off to Priya (@ Easy n Tasty Recipes) for her AFAM-Bell Peppers Event. AFAM is the brainchild of Maheshwari. Thank you Priya for reminding me of AFAM.
My Container Garden & Eggplant Sandwich
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