Open-Faced Eggplant

Name: Open-Faced Eggplant
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 large eggplant, peeled and chopped; 2 medium peppers, chopped; 2 large cloves garlic, minced; 2 Tbsp. olive oil; 1 loaf Italian bread; 1 chopped tomato; 1 small escarole, chopped and steamed; wine vinegar; capers; black olives, sliced

Vegetarian

Prep: 10 min Cook: 15 min Serves: 4 Cuisine: Italian

A vibrant open-faced eggplant sandwich featuring roasted eggplant, peppers, fresh tomato, and herbs on Italian bread, perfect for a flavorful vegetarian meal or casual gathering.

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Ingredients

1 large eggplant, peeled and chopped ⓘ
2 medium peppers, chopped ⓘ
2 large cloves garlic, minced ⓘ
2 Tbsp. olive oil
1 loaf Italian bread ⓘ
1 chopped tomato ⓘ
1 small escarole, chopped and steamed ⓘ
wine vinegar ⓘ
capers ⓘ
black olives, sliced ⓘ

Instructions

Fry eggplant and peppers with minced garlic in olive oil for 15 minutes until tender.
Cut the Italian bread lengthwise and divide the cooked eggplant mixture, chopped tomato, and steamed escarole between each half of the bread.
Drizzle with wine vinegar and garnish with sliced black olives and fresh basil before serving.

Nutrition & Diet Analysis (per serving)

553 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 13.4g 27% DV

Total Fat 32.3g 41% DV

Carbs 57.8g 21% DV

Fiber 16.4g 59% DV

Sugar 6.3g 13% DV

Electrolytes

Sodium 390.5mg 17% DV

Potassium 1000.3mg 21% DV

Vitamins & Minerals

Vitamin A 36.8mcg 4% DV

Vitamin C 28.3mg 31% DV

Vitamin D 0.1mcg

Calcium 606mg 47% DV

Iron 25.2mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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