A delicious Mediterranean-style eggplant
sandwich with roasted red pepper hummus and feta cheese on rustic
black olive bread.
Garlic
Roasted Eggplant Sandwich with Feta
- 2 tablespoons olive oil,
plus additional for baking sheet
1 very large eggplant
12 slivers garlic
Salt and black pepper
3/4 cup roasted red pepper hummus
8 slices rustic black olive bread
1 cup fresh spinach leaves
8 thin slices tomato
1 cup (6 ounces) Wisconsin Feta Cheese, crumbled
- Preheat oven to 375°F
(190°C). Brush baking sheet with olive oil. Set aside.
- Wash eggplant and remove
stem. Cut eggplant horizontally into 8 slices, approximately
1-inch thick. Place on baking sheet. Press 2 slivers of garlic
into each eggplant slice. Salt and pepper slices to taste. Drizzle
olive oil over slices. Bake 25 minutes. Keep slices warm.*
- Spread hummus, dividing
equally, over 4 slices of the bread. Top each with 2 slices of
eggplant. Cover with fresh spinach leaves and 2 slices each of
tomato. Crumble the feta over the tomatoes and top each with
remaining bread slices.
- Serve immediately.
Makes 4 servings.
*Can be served at room
temperature as well.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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