Eggplant Sandwich

Eggplant Sandwich


  • 1/2 cup fresh sawtooth or basil
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • Ground red pepper to taste
  • 1/2 teaspoon sugar
  • 4 tablespoons grapeseed or canola oil
  • 2 Japanese or baby eggplants, halved
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 4 tablespoons soft feta cheese
  • 2 medium red bell peppers, roasted, peeled, and seeded
  • 1 cup arugula


  1. Preheat oven to 375 degrees.
  2. Puree vinaigrette ingredients in a blender until smooth.
  3. Lightly score the inside of the eggplants, drizzle with olive oil, and lay skin-side down on a baking sheet.
  4. Sprinkle with more olive oil and roast for 20 to 25 minutes.
  5. Place eggplant halves face-up on four serving plates, season with salt and pepper, and divide feta cheese, roasted peppers, and arugula among the four halves.
  6. Drizzle with vinaigrette (you may have some left over).
  7. Serve open-faced.
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  1. Foods that Fuel - Eating Naturally Magazine

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