Eggplant and Roasted Red Pepper Sandwich

Posted on October 18, 2010

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I love sinking my teeth into one of these fresh Eggplant and Roasted Red Pepper Sandwiches.

Here’s another closeup.

This was my go-to sandwich when we would go sailing last summer.  It’s super easy and super fresh.

Eggplant and Roasted Red Pepper Sandwich

  • Eggplant
  • Olive Tapenade (prepared or try my homemade tapenade)
  • Vegan Cream Cheese (Look for the vegan cream cheese without partially hydrogenated soybean oil in it at the health food store).
  • Roasted Red Peppers (I use the ones in a jar).
  • Baby Spinach
  • Sprouts
  • Red Onion Slices
  • Avocado or any other veggies you have on hand, optional
  • Hearty Bread (like a French Baguette)

Peel and slice eggplant.  (I like to slice my eggplant for this sandwich more heartily instead of having thin slices).  Spray a pan with organic olive oil spray and saute’ eggplant until beginning to brown.

While eggplant is cooking, prepare your sandwich.  Slice the bread, and spread olive tapenade on one side and cream cheese on the other.  Fill sandwich with roasted red bell peppers, baby spinach, sprouts, onion and any other veggies you have on hand.  Add eggplant when it is done.  Wrap sandwich up in parchment paper, and take with you on your next outdoor adventure.