Warm Eggplant and Goat Cheese Sandwiches

Vegetarian
Health score
8%
Warm Eggplant and Goat Cheese Sandwiches
45 min.
2
221kcal

Suggestions


Indulge in the delightful flavors of our Warm Eggplant and Goat Cheese Sandwiches, a perfect vegetarian treat that will tantalize your taste buds! This recipe is not only easy to prepare but also ready in just 45 minutes, making it an ideal choice for a quick lunch or a light dinner. With each serving clocking in at a modest 221 calories, you can enjoy this delicious meal without any guilt.

The star of this dish is the tender, lightly browned eggplant, which pairs beautifully with the creamy, tangy goat cheese. The addition of fresh arugula adds a peppery kick, while the juicy tomato slices bring a burst of freshness to every bite. Encased in rustic sandwich rolls, these sandwiches are not just a feast for the palate but also a visual delight.

Whether you're looking for a satisfying appetizer, a savory snack, or a unique antipasti option, these Warm Eggplant and Goat Cheese Sandwiches are sure to impress. Perfect for sharing with friends or enjoying on your own, this recipe embodies the essence of simple, wholesome cooking. So gather your ingredients and get ready to create a dish that celebrates the vibrant flavors of vegetarian cuisine!

Ingredients

  • cup arugula 
  • 0.3 teaspoon pepper black freshly ground
  • 0.5 inch vertical eggplant 
  • ounces goat cheese softened
  • teaspoon olive oil 
  • 0.3 teaspoon salt 
  • ounce rustic sandwich rolls 
  • 0.5 inch tomatoes 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat oven to 27
  2. Brush oil over eggplant.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  4. Add eggplant; cook 5 minutes on each side or until lightly browned.
  5. Sprinkle with salt and pepper.
  6. Spread about 1 tablespoon of goat cheese over cut side of each roll half.
  7. Place rolls on a baking sheet, cheese sides up; bake at 275 for 8 to 10 minutes or until thoroughly heated.
  8. Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.

Nutrition Facts

Calories221kcal
Protein17.74%
Fat40.43%
Carbs41.83%

Properties

Glycemic Index
66
Glycemic Load
0.11
Inflammation Score
-5
Nutrition Score
8.6465217497038%

Flavonoids

Delphinidin
0.54mg
Isorhamnetin
0.43mg
Kaempferol
3.49mg
Quercetin
0.8mg

Nutrients percent of daily need

Calories:220.52kcal
11.03%
Fat:9.88g
15.2%
Saturated Fat:4.68g
29.24%
Carbohydrates:23g
7.67%
Net Carbohydrates:21.77g
7.92%
Sugar:1.25g
1.39%
Cholesterol:13.04mg
4.35%
Sodium:629.18mg
27.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.76g
19.51%
Selenium:17.47µg
24.95%
Vitamin B2:0.26mg
15.3%
Vitamin B1:0.23mg
15.22%
Manganese:0.29mg
14.54%
Copper:0.29mg
14.44%
Folate:53.78µg
13.44%
Vitamin K:13.35µg
12.72%
Phosphorus:121mg
12.1%
Iron:2.12mg
11.78%
Vitamin A:536.95IU
10.74%
Vitamin B3:1.97mg
9.83%
Calcium:97.52mg
9.75%
Magnesium:21.31mg
5.33%
Fiber:1.23g
4.91%
Zinc:0.71mg
4.76%
Vitamin B6:0.09mg
4.74%
Vitamin B5:0.42mg
4.17%
Vitamin E:0.57mg
3.79%
Potassium:96.56mg
2.76%
Vitamin C:1.6mg
1.94%
Source:My Recipes