When I was in Cooper Institute in Dallas, I visited their on-campus restaurant for lunch everyday. Their menu items included low calorie creations, one of which was eggplant. I had never tried eggplant before so I decided to be brave and give it a try. It was wonderful! I ate it almost everyday for lunch – they had veggie pizza’s as well, so I splurged one day for pizza!! I found myself craving the eggplant sandwich once I got home so I did my best to recreate it. My creation turned out great so I am sharing it with you!
Note: I usually eat it on Multi Grain Ciabatta bread, but was out and served it on a Sandwich Round today – I prefer the Ciabatta bread.
Eggplant Sandwich
5 or 6 slices of Eggplant (Salted to remove liquid)*
¼ Red Bell Pepper
¼ Yellow Bell Pepper
¼ Orange Bell Pepper
1 Tbsp Red Pepper Hummus
1 Multi Grain Ciabatta Roll
Small amount of Olive Oil
*To salt an eggplant, slice it and generously season the slices with salt. Let them sit until you can see the liquid coming to the surface, 20-30 minutes. Rinse the slices well and pat them dry.
Add a small amount of Olive Oil to a pan, heat to medium high heat. Once oil is heated, add Red, Yellow, Orange Peppers and Eggplant. Let cook about 15 minutes turning to cook all sides. Add hummus and eggplant/pepper mixture to Ciabatta Roll. Serve with a side of fruit or chips.
Enjoy!
