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Grilled Eggplant Sandwich with Tomato Pesto (Chutney) Yum
Grilled Eggplant Sandwich with Tomato Pesto (Chutney)
Course sandwich
Cuisine american
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 1 ¼ Eggplant ” – medium, cut into rounds
  • 1 ¼ Red Onion ” – medium, cut into rounds
  • 4 Lettuce – leaves
  • 4 Bread Multigrain – slices
For the Tomato Pesto (Chutney) — Makes about 2~3 cups
  • 1 28 oz . cans tomatoes of Fire roasted – drained (catch all the juice in a bowl, this can be used in other dishes)
  • ½ cup Almonds Slivered
  • 2 cloves Garlic
  • 1 cup Mint – packed
  • ½ cup Cilantro – packed
  • 2 chilies Green
  • 2 tbsps Red wine vinegar (or use lemon juice)
  • 1 tsp red pepper Crushed (or per taste)
  • 2 tsps Grape seed oil (use any other non-flavored oil)
  • to taste Salt
Course sandwich
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 ¼ Eggplant ” – medium, cut into rounds
  • 1 ¼ Red Onion ” – medium, cut into rounds
  • 4 Lettuce – leaves
  • 4 Bread Multigrain – slices
For the Tomato Pesto (Chutney) — Makes about 2~3 cups
  • 1 28 oz . cans tomatoes of Fire roasted – drained (catch all the juice in a bowl, this can be used in other dishes)
  • ½ cup Almonds Slivered
  • 2 cloves Garlic
  • 1 cup Mint – packed
  • ½ cup Cilantro – packed
  • 2 chilies Green
  • 2 tbsps Red wine vinegar (or use lemon juice)
  • 1 tsp red pepper Crushed (or per taste)
  • 2 tsps Grape seed oil (use any other non-flavored oil)
  • to taste Salt
Grilled Eggplant Sandwich with Tomato Pesto (Chutney)
Instructions
  1. Make the Pesto: Gently toast the almonds on medium-low heat until golden. Keep aside.
  2. In the same pan, heat 1tsp oil and add the herbs, green chilies and garlic cloves. Cook until the herbs wilt, about 4-5 minutes. Keep aside to cool.
  3. In a food processor, grind the almonds to smooth powder. Add all the other ingredients and grind until smooth. With the processor running, add the grape seed oil to form a smooth paste. Remove into a container and get ready to grill.
  4. Prepare the Eggplant: Put the eggplant rounds on paper towels lined baking sheet and salt them liberally. Put more paper towels on the top; dabbing on them occasionally and let sit for at least 30 minutes.
  5. Grilling the Veggies: In a small bowl, add olive oil, dried mint, salt and pepper. Brush the eggplants and onions with the oil on both sides; grill on preheated grill under cooked through – about 4-5 minutes per side.
  6. Assemble the Sandwich: Grill the bread (if desired). Slather tomato pesto on bread, layer with 2 lettuce leaves, (lots) of grilled eggplant and onions. Press the sandwich lightly to compact everything and enjoy!!
Recipe Notes

On this 6th blog-anniversary, I would like to thank all my readers for visiting my blog, leaving your valuable comments and making my space special to me. 

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