Eggplant Open Face "Sandwich"

Last night I made Eggplant Open Faced Sandwiches as a side to our Beef and Barley Soup. The soup was homemade and delicious. It's similar to my Lamb and Barley Recipe.

Many people don't think they have the time to make their own meals from scratch, but trust me, you can fit it in and make it over a few days with planning. Your flavours will shine over anything you get from a can!

I'll provide links to some of the recipes discussed in this post at the bottom of the page.

I wanted a side to the soup but was conscious of the fact that it already had Barley grain, so instead of an open face Sandwich which I've chosen before, we made an Eggplant and Vegetable version.

This was a satisfying and flavourful dish, which I why I'm writing it out as a recipe. It's additionally Gluten Free, so it's a winner for any one looking for alternatives to their diet, but want flavour. Just watch which cheese you use.





Eggplant Open Faced Sandwich


This is a very quick and easy recipe. It makes a total of 4 Open Sandwiches.

It took a total of 25 minutes at 350 F.

1 Large Eggplant
1 Roma Tomato
1/4 Bell Pepper (Your Choice for Colour)
1/4 Zucchini (Optional)
2 Large Garlic Cloves Peeled.
Pinch of Basil (1/8 Tsp)
Pinch of Oregano  (1/8 Tsp)
1 TBSP Olive Oil
Lemon Juice from half a Lemon
1/4 to 1/3 Cup Light Mozzarella Cheese
Fresh Spinach Leaves, approximately 1/2 cup or more.

Slice your Eggplant to approximately a 1/4 thickness.

Rough chop your Vegetables.

Lightly brush a baking dish with olive oil to place your Eggplants on.

Peel and cut a Garlic Clove, rub the cut side of the clove over both sides of the Eggplant slices.

Drizzle Olive Oil over the Eggplant and brush the faces so they are evenly coated.

Finely dice the remaining cloves and sprinkle over the eggplant.

Add the chopped Peppers and Tomato, sprinkle your spices over the vegetables.

Add cheese to the tops, place in the oven, uncovered for 20 minutes.







After the eggplant has cooked and the juices from the vegetables get going,  add Spinach to the pan.

Place the Eggplant Sandwiches over the Spinach to wilt the leaves and catch the flavours of the vegetables as they finished cooking.

Return to the oven for 3 to 5 minutes.

Remove from heat to cool slightly then serve.

Easy, healthy and delicious. This would also work as a pizza substitution if you change the order of ingredients slightly.

These days, I have been experimenting with a lot of different recipes more focused on healthy eating. That doesn't mean my meals lack flavour or texture. This was a winner last night.

My husband finally took steps and started reading about processed meat too. He actually told me he doesn't want Hot Dogs or Bologna in the house anymore and he's making salads to take to work! He's been using the Infused Olive Oils I make for the dressing on his salads now.

I was floored when he told me about the choice to give up processed meat, and very grateful. His aversion to soup is also breaking down. He's more open to eating vegetables as a side to potatoes and he's watching the salt in everything he eats.

Life has gotten A LOT easier for me. I love to cook, and have become very aware of nutrition over the last 6 months, I am using my knowledge of cooking and flavours to create more wholesome home-made foods.

Recipe Links as promised:

Lamb and Barley Soup
Lamb Stock
Herb Infused Olive Oil

Please enjoy!

Tweet

Subscribe to receive free email updates: