I’m weirded out by eggplant that I see in grocery stores. They never look as pretty or feel as nice as the ones that grow in my Dad’s garden. I took this photo about three weeks ago; we have a mess of eggplants now.
Eggplant is superb. You can use it in a variety of ways and in a variety of styles (Asian, Mediterranean, Italian, etc.). We “roasted” some eggplant by broiling them whole until they were soft and then peeled the skins. You can refrigerate the roasted eggplant for use later, which is what we did in this case.
You’ll need the following for the Easy Eggplant Sandwich:
To make the pesto, put the following into a food processor and combine:
1 1/2 cups fresh basil
4-5 garlic cloves
1/3 c olive oil
1/3 c almonds or pine nuts
1/4-1/3 c nutritional yeast
salt, to taste
crushed red pepper (optional but highly recommended by me)
Look at this beautiful pesto! The non-vegans in the house thoroughly enjoyed it so I am extra proud of it.
Get all your ingredients together on the table.
To construct the sandwich, take your toast, spread pesto on it (it’s okay to be liberal with the amount you use–go crazy!), mash some eggplant on that (no need to reheat if it’s chilled), and top with tomato.
Well, I could write some more about this, but I would like to be alone with my sandwich now… –Melissa