Description
Experience a taste of the Mediterranean with this Eggplant and Feta Sandwich featuring a zesty olive spread. This delicious sandwich combines roasted eggplant with creamy feta cheese, all layered between crusty sourdough bread, making it perfect for lunch or as an appetizer at your next gathering. Simple to prepare yet bursting with flavor, this sandwich will impress even the pickiest eaters.
Ingredients
Scale
- 1 medium eggplant (about 300g), sliced into 1/2-inch rounds
- 150g feta cheese, crumbled
- 100g pitted black olives
- 2 cloves garlic, minced
- 4 slices sourdough bread
- 2 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sprinkle eggplant slices with salt and let sit for 10 minutes. Rinse and pat dry.
- Brush both sides of eggplant slices with olive oil and roast for 20-25 minutes until golden brown.
- In a food processor, blend olives, garlic, and remaining olive oil until slightly chunky.
- Toast sourdough bread slices in a skillet until golden. Spread olive mixture on one slice, layer roasted eggplant, and top with crumbled feta.
- Assemble the sandwich and toast in the skillet for an additional 3 minutes per side until crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich (180g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg