Open-Face Eggplant Sandwich

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Adapted from The Moosewood Cookbook.


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups cubed eggplant
  • 1/2 cup yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped kalamata olives
  • 1/4 cup capers
  • Dash of cayenne pepper
  • 1 teaspoon sea salt
  • Juice from 1/2 a lemon
  • 4 thick slices of whole wheat or gluten-free bread
  • 1 cup grated cheddar cheese


  1. Preheat oven broiler. Melt butter and olive oil in a large skillet over medium heat. Add eggplant, onion and garlic, and saute for 8-10 minutes, until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste, and add more salt if needed.
  2. Place bread slices on a baking sheet. Spoon eggplant mixture on top of each piece of bread, dividing evenly. Sprinkle with 1/4 cup cheddar cheese. Broil until bubbly and just turning golden brown. Serve immediately.