Grilled Eggplant Sandwich

This Grilled Eggplant Sandwich is a hearty and satisfying late-night treat, featuring smoky grilled eggplant layered with fresh vegetables and a zesty yogurt sauce. Perfect for a healthy midnight snack, it combines bold flavors and nutritious ingredients.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons (30ml)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Garlic powder - 1/2 teaspoon (2g)
• Whole grain bread - 4 slices
• Fresh spinach - 1 cup (30g)
• Tomato - 1 medium, sliced
• Red onion - 1/4 medium, thinly sliced
• Plain Greek yogurt - 1/2 cup (120g)
• Lemon juice - 1 tablespoon (15ml)
• Fresh basil - 1/4 cup, chopped

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the eggplant into 1/2 inch thick rounds and place them in a bowl.
3. Drizzle with olive oil, then sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly.
4. Grill the eggplant slices for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from heat.
5. In a small bowl, mix the Greek yogurt with lemon juice and chopped basil. Set aside.
6. Toast the whole grain bread slices on the grill for 2-3 minutes until golden brown.
7. Assemble the sandwiches by spreading a layer of the yogurt mixture on each slice of bread.
8. Layer the grilled eggplant, fresh spinach, tomato slices, and red onion on two slices of bread, then top with the remaining bread slices.
9. Cut the sandwiches in half and serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly from eggplant, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health and satiety.

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