The roasted eggplant, melty cheese, creamy avocado all smitten on a toasty roll smeared with kale pesto is just the ticket for a delicious lunch.
Makes: 2 Sandwiches
1/2 large Eggplant, sliced into 1/4 inch rounds
1-2 Tbsp Grapeseed Oil
4 sliced Aged White Cheddar Cheese
4 Tbsp Kale Pesto
2 rolls Ciabatta, halved
Preheat oven to 375°F.
Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of the slices with grapeseed or olive oil.
Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt.
Roast the eggplant in the oven for 10 minutes. Remove from the oven, flip the eggplant slices and roast another 10 minutes. Again, remove the eggplant from the oven, flip the slices over and cook until eggplant is soft, appears moist and is slightly browned, about another 3 to 5 minutes.
While eggplant is roasting, slice the ciabatta rolls in half (hamburger-wise). Place them on a cookie sheet cut-side up and put them in the oven with the eggplant.
Allow the rolls to crisp up and brown slightly. Once they’re a little toasted, remove them from the oven, smear all slices with kale pesto, put the cheese on top of the pesto and put them back in the oven until the cheese is melted.
Remove eggplant and bread from the oven. Once the eggplant is cool enough to handle, prepare your sandwiches by adding desired amount of eggplant and avocado.