Have you ever had random ingredients that needed to be used and throwing them together results in your new favorite dish? The recipe for this Roasted Eggplant and Pepper Sandwich was just like that! And I used some baby spinach leaves from my Wee Kitchen Garden, too! Ready to eat in minutes this sandwich is hearty enough for supper and is perfect for Meatless Monday.
I normally have a plan for my upcoming meals and posts, but I am easily distracted from lists. Some new idea will strike and that’s all it takes for the list to be modified. Because it’s been that way for the last several weeks, I had some food items that really needed to be used.
One of those items was a smallish eggplant. I had an idea for how I wanted to use it originally, then I changed my mind, and then again, and again. It was time, though, or that beautiful aubergine would be beyond its prime.
I’ve said before that I always keep a bag of snacking peppers on hand in the refrigerator. Not only are they excellent to snack on, and I do, they are a really excellent way to have multiple colors of peppers to add to cooking or salads for a variation of vibrant hues. You can add snippets of color without having to cut into a whole pepper and only use part of it.
This bag of peppers was the tail end of the bag, so I decided to use a few of them, too. I lined a baking sheet with parchment paper, sliced the eggplant lengthwise and placed the slices along with whole peppers onto the baking sheet. After brushing them with some olive oil, I sprinkled on kosher salt, ground black pepper and some Italian seasoning blend. They roasted in a 475°F oven for 10-12 minutes.
The sandwich bread is a part of a crusty loaf I had; I just put it in the oven for a few minutes with the eggplant and peppers as they roasted and it was crunchy and toasty.
As the eggplant was in the oven, I dug around in the cheese drawer I found half a log of goat cheese, so part of that became a spread for the top of the bun. I spread the bottom of the bun with some Pesto Rosso (“red pesto” made from sun-dried tomatoes, basil and pecorino cheese). I think basil pesto or Roasted Red Pepper Relish would be delicious as well, but I had neither made up.
My Wee Kitchen Garden is thriving this year so my spinach is looking beautiful! I walked down to the garden and picked a big handful of leaves to use on the sandwich, too.
This serendipitous sandwich is my new favorite! I hope you’ll try it!
- 1 small eggplant sliced lengthwise into 4 pieces
- 12 mini snacking peppers, left whole (three per eggplant slice)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning blend
- kosher salt, ground black pepper
- 4 ounces goat cheese (one ounce per sandwich)
- 4 tablespoons pesto rosso (or basil pesto or Roasted Red Pepper relish)
- 1 large handful of baby spinach leaves
- crusty loaf or other hearty bread, toasted
- Preheat the oven to 475°F.
- Prepare a baking sheet with parchment paper, or a silicone baking mat
- Place the slices of eggplant and the whole snacking-size peppers onto the baking sheet.
- Lightly brush with olive oil, sprinkle with kosher salt, ground black pepper and Italian seasoning.
- Place the baking sheet into the preheated oven and bake for 10-12 minutes.
- When 3 minutes remain on the baking time, add the bread to the baking sheet to toast.
- Remove the baking sheet from the oven.
- Spread the bottom of the bread with pesto rosso,
- Spread the top of the bread with goat cheese.
- Place a slice of the eggplant on the bottom bread piece and place 3 peppers on top of the eggplant.
- Add spinach leaves to the top of the peppers.
- Place the top piece of bread which has been spread with goat cheese onto the sandwich and serve warm.