Just look at that thing. Come on, you know you want one.
Unlike much of America, I had to work this past Monday. This totally stunk, except for two reasons: 1) there was no traffic on the roads, and 2) I suckered my husband into making dinner since he was off. And in true Greg OCD fashion, he came up with a delicious dinner that involved minimal mess and was pretty easy to prepare – along with being insanely delicious. It was actually so good that it kind of made me angry I didn’t think to do this first, but all that anger melted away within the first bite. I present to you, the roasted eggplant and red pepper sandwich, with goat cheese, arugala, and pesto.
1 medium sized eggplant, sliced into 1/2 inch think rounds
1 red bell pepper, quartered length-wise, and de-seeded
1 cup of baby arugula
pesto spread (either buy the kind in the jar from your supermarket, or make your own)
2 tbsp of goat cheese
ciabatta bread (we used a “take & Bake” artisan ciabatta bread, found in the frozen section of our supermarket. Just a side note: this is maybe the best bread we’ve ever had. Seriously.)
s&p to taste
Directions: Turn your oven to the “broiler” setting. Place tin foil over a cookie sheet. Place the pieces of the bell pepper on a corner of the cookie sheet, skin side up. Place the eggplant rounds and brush them with olive oil mixed with salt and pepper, and place on cookie sheet with peppers, and put the cookie sheet under the broiler for 5 minutes. Once 5 minutes is up, flip just the eggplant over and put back under broiler for another 5 minutes.
Take the eggplant out and place on a dish. Allow the peppers to roast under the broiler for an additional 7 minutes. Once the peppers are ready, take them out from under the broiler and place them in a ziplock bag and seal the bag.
Now, you can start toasting your bread (or in my case, baking it.) While the bread is toasting and the peppers are in the bag, rinse the arugula and toss in a bowl with olive oil and some black pepper. After about 10-15 minutes, you can take the peppers out of the bag. The skin will be nice and loose now, so you can easily peel it off with a fork, or your fingers. You can now begin to assemble your sandwich.
First, smear a layer of pesto on the bottom slice of bread. Next, place a couple of pieces of eggplant on top. Now, add a piece of the roasted pepper, and on top of that add some arugula. Add another piece of eggplant, and smear some goat cheese onto the top piece of bread before closing your sandwich. In a nutshell…
bread with pesto
That’s it! Or you can serve it with a side salad, like we did below. Enjoy this delicious and easy to make weeknight dinner, and don’t forget to save yourself an extra sandwich for lunch tomorrow!