Grilled Eggplant and Sweet Pepper Sandwiches
CATEGORIES
INGREDIENTS
- Servings: 4
- 2 red, and/or yellow sweet peppers
- 1 medium eggplant (about 12 ounces), cut into 12 slices
- 1 Tbsp. olive oil
- 8 1/2-inch-thick slices French bread
- 4 oz soft goat cheese (chevre)
- 1/4 cup Dijon-style mustard
DIRECTIONS
- recipe directions
- Trim peppers and cut into quarters, lengthwise. Brush eggplant slices with oil. Grill eggplant and peppers over medium hot coals for about 4 minutes. Turn and grill 3 to 5 minutes more, or until tender and slightly charred. Remove from grill and set aside.
- Spread one side of each bread slice with goat cheese and mustard. Layer eggplant and peppers on 4 slices, top with remaining slices of bread. Serve warm.
- Serves: 4 at 5 WW POINTS per serving