Called an audible on this one. I bought too much eggplant for the bowls I made a couple days ago, so I found this recipe to make good use of it before it went bad. I hate wasting food generally, but I definitely want to make the most of what we have during quarantine. It's all about putting off the grocery store.
What I changed:
Adjusted an old pesto recipe
Used mixed greens for the sandwich, instead of arugla
Added roasted jalapeno, because I had one on hand nearing over-ripeness
This Savory Vegan | Makes: 4 sandwiches | Time: ~30 min
1 #eggplant sliced in 1/2″ rounds
1-2 tbsp EVO
S&P, to taste
Sun-dried Tomato Pesto
1 1/2 cups basil, packed
1/2 cup sun dried tomatoes
1/4 cup nutritional yeast
3 tbsp cup pine nuts
1 garlic cloves
1/2 tbsp lemon juice
S&P, to taste
2 tbsp EVO
1-2 tbsp water
Preheat to 350F and line another baking sheet with parchment paper or a silicone mat.
Place your sliced eggplant on a cutting board and sprinkle with salt.* Allow to sit until the oven is done preheating. Wipe the salt (and the liquid released) off of the eggplant slices with a paper towel or clean kitchen towel. Place them on the baking sheet and drizzle with olive oil, salt & pepper. Place in the oven for 20 minutes, flipping halfway.
While the eggplant roasts finish your pesto.
Blend all ingredients and set aside.
Bring it all together
Spread pesto on the bread slices. Top with roasted peppers, greens and eggplant.