Grilled Eggplant Sandwich with a Basil Pistachio Pesto

This eggplant sandwich has it all.  Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies.  Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite.

I honestly can’t stop thinking about this sandwich.  It is so good!  I could have it for lunch everyday and be a happy woman.  Eggplant is in season now and normally I would grab it to make an Indian dish out of it.  However, the two Indian dishes that I prefer eggplants in both cook the heck out of the eggplant then mash it.  That seemed a bit harsh to me considering how healthy eggplants are, so I set out on a quest.  This eggplant sandwich definitely the best decision I could make.

Eggplants are also known as aubergines and are actually quite popular in cuisines around the world.  They are rich in nutrients but low in calories.  Did you know :

• 1 cup (raw) provides 20 calories, 3 grams of fiber, and 1 gram of protein?
• eggplants are high in antioxidants
• help reduce heart disease
• help promote blood sugar control because they are high in fiber
• aid in weight loss because they are low in calories and high in fiber

SO WHAT DO I NEED TO MAKE THIS SANDWICH?
I picked up some eggplant and zucchini from the Farmer’s Market last week so I used those.  You can definitely add in extras like yellow squash, tomatoes, or even bell peppers.  I chose to omit onions because they have a very pungent and strong flavor which I didn’t want to take over from the others that need to shine.

Also make sure you get some fresh arugula.  The wild arugula has this beautiful peppery note to it that tastes beautiful.  Having some greens in the sandwich gave it a little balance between all the flavors popping around.

The basil pistachio pesto is the perfect addition instead of a spread or sauce.  The crunchy nuts, the fresh basil, and the zingy vinaigrette it’s combined with elevates the sandwich to a higher level.  I didn’t even process the pesto, just gave it a rough chop to add a bit of chunkiness to the sandwich.

And how can we forget the bread?  I chose ciabatta because it is the perfect vehicle to hold every ingredient together.  It’s thick enough for the juices to seep through without making the bread soggy, and it’s soft enough to be a perfect sandwich bread.  I did rub on the spices then grill the ciabatta to layer on the earthy and smoky flavors.

Eggplant Sandwich with a Basil Pistachio Pesto

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August 21, 2021

by Sapna

Category Entree Vegetarian

Persons

4

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Ingredients

• 4 ciabatta rolls
• 1 large eggplant
• 1 large zucchini
• 2 c fresh arugula
• 8 oz fresh mozzarella

For the spice rub:

• 1 Tbsp garlic powder
• 1 Tbsp ground cumin
• 1/2 tsp ground coriander
• 1/2 Tbsp smoked paprika
• 2 tsp salt
• 1 tsp ground black pepper
• 2 Tbsp olive oil

For the Basil Pistachio Pesto:

• 2 Tbsp shallots, finely chopped
• 1/2 fresh basil, finely chopped
• 1/2 c pistachios, roughly chopped
• 1 Tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 c Olive Oil

Instructions

1. Combine all of the spices together in a bowl and mix well. Add the olive oil and mix well to incorporate.
2. Heat griddle on high heat.
3. Trim the eggplant and zucchini then slice into 2" vertical strips (about 6-8 slices of eggplant and 8 of the zucchini). Brush both sides of all strips with spice mix.
4. Place the veggies on the griddle and let each side cook 3-4 minutes.
5. Brush some of the spice rub on the ciabatta and add this to the grill as well. Let the bread toast for 2-3 minutes.
6. While the veggies and bread are grilling, combine the basil, pistachio, shallots, white wine vinegar, salt, and olive oil together in a bowl and mix well.

To assemble:

1. Spoon the pesto over the bottom half of the ciabatta.
2. Layer on the zucchini, then mozzarella, then eggplant, and finally the arugula. Top with the other half of the ciabatta.
3. Let the sandwich rest for 1-2 minutes so the hot veggies can melt the mozzarella slightly.
4. Enjoy this sandwich warm, right away!

Notes

**Note:  Make this sandwich vegan by omitting the mozzarella or substituting with vegan mozzarella.  

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Tags

30 minute meals,

Arugula,

Clean Eating,

Eat a Rainbow,

Eat your colors,

Eggplant,

Farmers Market,

Fresh Pesto,

Healthy Recipes,

vegetarian,

Zucchini

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Here are some more delicious eggplant recipes to check out:
Baingan Bharta (Punjabi Eggplant)
Pomegranate Eggplant
Poblano Pav Bhaji Burger
Ratatouille
The Best Veggie Quesadillas