Open-Face Eggplant Sandwich
Adapted from The Moosewood Cookbook.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
Units
- 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
Instructions
- 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.
- 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.
Nutrition
- Serving Size: Makes 4 sandwiches