Cooked - Eggplant Pesto Sandwich

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Eggplant Pesto Sandwich

2.0

2 garlic cloves

Pinch of salt

2 tbsp toasted pine nuts

1 cup fresh basil leaves

2 tbsp grated vegan parmesan ((or regular, if not vegan))

4 tbsp extra virgin olive oil

1 medium eggplant ((cut into 4-6 thick slices))

1 cup cherry tomatoes ((halved))

2 garlic cloves

A few sprigs of fresh rosemary ((optional))

Salt & pepper ((to taste))

Olive oil ((for frying))

2 slices sourdough bread or 1 baguette ((halved and toasted))

A handful of arugula

4 tbsp vegan cream cheese

Chili oil (optional, for heat)

Make the pestoOption A – Mortar & pestle:- Mash garlic with salt until smooth.- Add pine nuts and mash.- Add basil and grind into a paste.- Mix in parmesan.- Slowly stir in olive oil until creamy.Option B – Blender or food processor:- Blend all pesto ingredients until smooth, scraping down the sides as needed.
Fry the eggplant & tomatoes- Heat olive oil in a pan over medium heat.- Fry the eggplant slices for 3–4 minutes per side until golden and soft.- Optionally, add garlic and rosemary to the pan for extra aroma.- When flipping the eggplant, carefully add halved cherry tomatoes (cut-side down).⚠️ They might splatter in the hot oil — use a splatter guard or partially cover with a lid for safety.- Season with salt and pepper. Cook until tomatoes are softened and blistered.
Assemble the sandwich- Toast your bread until golden and crispy.- Spread pesto on the bottom slice.- Add arugula, then vegan cream cheese.- Drizzle with chili oil if desired.- Layer on eggplant and cherry tomatoes.- Top with the second slice of bread or baguette half.

Course🍽️Main Course

Diets🌱Vegan...

Category🥪Sandwich

Cuisine🇮🇹Italian

Occasions🥐Brunch🥪Lunch

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 60 weeks ago

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