Description
Eggplant and feta sandwich with olive spread is a Mediterranean delight that marries the smoky flavor of roasted eggplant with creamy feta cheese and a savory olive spread. Nestled between slices of rustic bread, this sandwich offers a burst of flavors that transports your taste buds to sun-drenched shores. Perfect for lunch or dinner, it’s a simple yet impressive dish that will impress family and friends alike.
Ingredients
Scale
- 1 medium eggplant (about 1 pound)
- 4 oz feta cheese, crumbled
- 1/2 cup Kalamata or green olives, pitted and chopped
- 4 slices rustic sourdough or ciabatta bread
- 2 tbsp olive oil
- 2 tbsp fresh basil or parsley, finely chopped
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice eggplant into 1/2-inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. Brush both sides with olive oil, place on the baking sheet, and roast for 20-25 minutes until golden brown, flipping halfway through.
- While roasting, mix chopped olives, crumbled feta, remaining olive oil, and herbs in a bowl to create the spread.
- Assemble the sandwich by layering roasted eggplant on bread and generously spreading the olive-feta mixture on top.
- Toast assembled sandwiches in the oven or skillet over medium heat until golden brown on both sides.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg