Filed Under: Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Dinner, Lunch, Pregnancy, Under 10 Mins, Vegetables

Grill Eggplant-Pesto Sandwiches

Grilled eggplant teams with pesto and mozzarella to create an easy vegetarian sandwich.

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February 20th, 2007

by Julia Aitken

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Servings
4
Prep Time
18 minutes
Ingredients
  • 1 eggplant (1 to 1-1/2 lb), choose Sicilian eggplant if available, as it has a softer, creamier texture than regular eggplant (500 to 750 g)
  • olive oil baking spray
  • 1/4 tsp each salt and black pepper (1 mL)
  • 4 kaiser buns
  • 1/4 cup pesto (50 mL)
  • 2 cups packed watercress, (500 mL) washed,dried and tough stems trimmed
  • 6 oz sliced mozzarella cheese (175 g)
    • Directions
  • 1.

    Preheat the barbecue, oiled ridged grill pan or heavy nonstick skillet. Trim eggplant; cut crosswise into 1/2-inch (1-cm) slices. Spray slices on both sides with baking spray; sprinkle lightly with salt and pepper.  Cook over medium heat (with barbecue lid down) for 8 to10 minutes, turning once, until tender and marked with grill marks (you may have to cook slices in batches if using a grill pan or skillet).

  • 2.

    Meanwhile, split buns; toast cut sides down on barbecue or put cut sides up under a hot broiler for about 1 minute, until lightly toasted. Spread bottom halves of each bun with pesto; top each with watercress, then with 2 or 3 slices of eggplant.  Divide cheese evenly among buns.

  • 3.

    Replace tops of buns; serve at once.

    • Nutrients Per Serving
    per serving: 419 calories, 20.5 g fat, 374 mg calcium, 819 mg sodium, 41.8 g carbohydrate, 4.6 g fibre; excellent source of thiamin, niacin, folate and calcium; good source of riboflavin, iron and vitamin A; high fibre
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