Description
Elevate your sandwich game with these delicious Eggplant and Goat Cheese Sandwiches, featuring a savory Tomato Tarragon Sauce. Perfect for a satisfying vegetarian meal!
Ingredients
Scale
Eggplant Sandwich:
- 1 medium eggplant (cut into 1/2-inch slices)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 4 oz goat cheese (softened)
- 4 sandwich rolls or ciabatta buns (halved and lightly toasted)
- Fresh spinach or arugula (optional)
Tomato Tarragon Sauce:
- 1 tablespoon olive oil
- 1 small shallot (minced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon (chopped) or 1 teaspoon dried tarragon
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the eggplant: Preheat oven to 400°F. Arrange eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- Make the tomato tarragon sauce: Heat olive oil in a saucepan over medium heat. Add shallot and garlic and sauté for 2–3 minutes until soft. Stir in crushed tomatoes, tomato paste, tarragon, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened slightly. Set aside.
- Assemble the sandwiches: Spread a generous layer of goat cheese on the bottom half of each toasted roll. Top with roasted eggplant slices, a spoonful of warm tomato tarragon sauce, and spinach or arugula if using. Add the top half of the roll and serve warm.
Notes
- You can grill the eggplant instead of roasting for added smoky flavor.
- This sandwich pairs well with a light salad or a cup of soup.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
