Description
Eggplant and feta sandwiches with olive spread are a Mediterranean delight that will transport your taste buds to sun-drenched shores. This easy-to-make sandwich features smoky grilled eggplant, creamy feta cheese, and a zesty olive spread, all nestled between crusty bread. Perfect for brunch or a quick lunch, enjoy it warm or cold for a satisfying meal any time of day.
Ingredients
Scale
- 1 medium eggplant (about 300g)
- 150g crumbled feta cheese
- 75g Kalamata olives (pitted)
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 4 slices crusty bread (like ciabatta or baguette)
- Fresh herbs (basil or parsley) for garnish
- Salt to taste
Instructions
- Slice the eggplant into 1/2-inch rounds and sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture.
- In a food processor, blend Kalamata olives and garlic until finely chopped. Drizzle in olive oil until combined, creating a chunky spread.
- Rinse the eggplant slices and pat dry. Grill on medium heat for about 4 minutes per side until golden brown.
- Toast the bread slices until crispy. Spread olive mixture on one slice, layer with grilled eggplant, crumble feta on top, and add fresh herbs.
- Assemble the sandwich and toast again if desired until golden and crispy. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich (approx. 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For added flavor, consider roasting red peppers with the eggplant. Substitute goat cheese for feta for a different taste experience. Leftovers can be stored in the fridge; reheat the eggplant before assembling.