Description
Eggplant and feta sandwich with olive spread is a vibrant Mediterranean delight that brings together smoky grilled eggplant, creamy feta cheese, and a zesty olive spread. Each bite delivers a burst of flavor, making it perfect for brunch or an impressive dinner.
Ingredients
Scale
- 1 medium eggplant (about 300g)
- 100g crumbled feta cheese
- 100g mixed pitted olives (Kalamata and green)
- 1 tbsp fresh basil or parsley
- 2 slices ciabatta or sourdough bread
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- Juice of 1 lemon
Instructions
- Wash and slice the eggplant into thick rounds (about half an inch). Sprinkle salt on both sides and let sit for 15 minutes; then rinse under cold water.
- Preheat the grill to medium heat (375°F/190°C). Brush the eggplant slices with olive oil and grill for about 5 minutes per side until tender.
- In a food processor, combine olives, lemon juice, and a splash of olive oil; pulse until finely chopped.
- Assemble the sandwich by layering grilled eggplant on one slice of bread, topping with feta cheese, and spreading the olive mix on the other slice before pressing together.
- Toast assembled sandwiches on the grill or in a skillet until golden brown (about 3 minutes per side). Drizzle with extra olive oil before serving.
Nutrition
- Serving Size: 1 sandwich (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg