Eggplant With Peppers and Beans Sandwich

eggplant-peppers-beans-sandwich
Photo by Danny Kim
Eggplant With Peppers and Beans Sandwich 3.4 40 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 568 calories
    • Fat 23 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 855 mg
    • Protein 13 g
    • Carbohydrate 82 g
    • Sugar 8 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 49 mg

Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.

Ingredients

  1. Check 1 eggplant, cut into 1/4-inch slices
  2. Check 1/4 cup plus 1 tablespoon olive oil
  3. Check 1/2 teaspoon cayenne pepper
  4. Check kosher salt and black pepper
  5. Check 1 cup cannellini beans, rinsed
  6. Check 1 clove clove garlic, chopped
  7. Check 1 tablespoon tahini
  8. Check 1 tablespoon fresh lemon juice
  9. Check 1/2 cup sliced roasted red peppers
  10. Check romaine leaves
  11. Check 8 slices foccacia, halved

Directions

  1. Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.
  2. Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.
  3. Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.