Much like the dandelions running rampant in my backyard, summer is my time to thrive. There is something rejuvenating in warm summer evenings spent on the porch talking with friends or standing in the icy waters of Lake Michigan with waves lapping up against your ankles.
Even food tastes better in the summer. Juicy tomatoes, sweet berries, and herbs so fresh they take any dish up to another level. Fresh summer flavors mean meals can be simple while still being packed with flavor.
I like simple. And I like sandwiches. This grilled eggplant sandwich is everything I love about summer meals. The ingredient list is simple, it comes together in no time, and it’s got something grilled on it.
Much like my pork chops from last week, the key to keeping everything so flavorful is in the quality of the ingredients. I’m using beautiful grilled eggplant, sweet roasted pepper, and a little smear of hummus topped with fresh basil. The bread is a whole grain loaf from a local baker that adds just hint of nutty flavor and the perfect chew.
This sandwich comes together in no time and the eggplant can be grilled ahead of time and warmed up when you’re ready to serve. It can also be enjoyed cold and makes a perfect picnic addition.
Grilled Eggplant Sandwich with Hummus and Roasted Red Pepper
makes 2 sandwiches
- 1 Medium Eggplant, sliced in 1/4 inch planks
- 2 Tbsp Olive Oil
- 4 Slices Whole Grain or Sourdough Bread
- 1/4 Cup Hummus
- 1 Roasted Red Pepper, sliced
- Fresh Basil Leaves
Preheat the grill to medium. Brush the eggplant planks with olive oil on each side and top with salt and pepper. Place on the grill and allow to cook for 4-5 minutes per side. Optionally, you can preheat a large pan over medium heat and sauté the eggplant on each side for the same amount of time.
Meanwhile, get started assembling the sandwiches by spreading the hummus on each slice of bread and add the roasted red pepper and basil leaves. Top with the warm eggplant, serve and enjoy!