ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
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Adam Jr
[email protected]These sandwiches are amazing! The combination of roasted eggplant, tomatoes, and pesto is perfect. I'll definitely be making these again.
uttam paudel
[email protected]I'm so glad I found this recipe! These sandwiches are delicious and easy to make. I'll definitely be making them again.
Munna Hosan
[email protected]These sandwiches are a great way to get your kids to eat their vegetables. They're packed with flavor, and the kids love them.
Mazandi Banda
[email protected]I made these sandwiches for a party, and they were a hit! Everyone loved the combination of flavors and textures.
Thabani Tshabangu
[email protected]I'm always looking for new ways to use eggplant, and these sandwiches are a great option. They're delicious and easy to make.
Joshua Ahoshi
[email protected]These sandwiches are so easy to make, and they're perfect for a quick lunch or dinner. I love that I can use up leftover roasted eggplant and tomatoes.
Ashok kumar Mahato
[email protected]I'm not a huge fan of eggplant, but I really enjoyed these sandwiches. The roasting process mellowed out the flavor of the eggplant, and the pesto and tomatoes added a lot of flavor.
Shimul Mojumder
[email protected]These sandwiches are a great way to use up leftover roasted eggplant and tomatoes. They're also a great vegetarian option.
Gabrielle K
[email protected]I love roasted eggplant, and these sandwiches are the perfect way to enjoy it. The tomatoes and pesto add a nice touch of flavor.
lesie escalana shields
[email protected]These sandwiches are delicious and easy to make. I'll definitely be making them again.
Burhan Butt
[email protected]I've made these sandwiches several times now, and they're always a hit. I love the combination of flavors and textures.
Sheikh Mohammad Rasel
[email protected]I'm always looking for new vegetarian recipes, and these sandwiches fit the bill perfectly. They're hearty and satisfying, and they're packed with flavor.
Eddie Bongo
[email protected]These sandwiches are a great way to get your kids to eat their vegetables. My kids loved the roasted eggplant and tomatoes, and they didn't even notice the spinach.
scott hollis
[email protected]I made these sandwiches for a picnic, and they were perfect! They held up well in the heat, and the flavors were even better the next day.
Paul cummings
[email protected]These sandwiches are so easy to make, and they're always a crowd-pleaser. I love that I can use up leftover roasted eggplant and tomatoes.
Shoaib Tanoli
[email protected]I'm not usually a fan of eggplant, but these sandwiches changed my mind! The roasting process really brought out the flavor of the eggplant, and the combination of tomatoes, pesto, and cheese was perfect.
Gina Diaz
[email protected]These sandwiches were a hit at my last party! The roasted eggplant and tomatoes were so flavorful and juicy, and the pesto added a nice touch of creaminess. I'll definitely be making these again.