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Photo of Eggplant Sandwich Provencal by WW

Eggplant Sandwich Provencal

5
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
1
Difficulty
Easy
Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavours can blend together.

Ingredients

Table salt

⅛ tsp(s), or to taste

Uncooked eggplant

¼ medium, about 2 slices, 1/2-inch thick each

Olive oil

1 tsp(s)

Balsamic vinegar

½ tbsp(s)

High-fibre bread

2 slice(s), multigrain or sandwich roll

Fresh basil

12 leaf/leaves, leaves

Canned pimentos

½ cup(s), or about 6 pieces roasted red pepper

Instructions

  1. Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
  2. Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
  3. Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.

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