Garlic Roasted Eggplant Sandwich

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 2 tablespoons olive oil, plus additional for baking sheet
  • 1 very large eggplant
  • 12 slivers garlic
  • Salt and black pepper
  • 3/4 c. roasted red pepper hummus
  • 8 slices rustic black olive bread
  • 1 c. fresh spinach leaves
  • 8 thin slices tomato
  • 1 c. feta cheese, crumbled


  • Preheat oven to 375&deg; F. Brush baking sheet with olive oil. Set aside.
  • Wash eggplant and remove stem. Cut eggplant horizontally into 8 slices, approximately 1 inch thick. Place on baking sheet. Press 2 slivers of garlic into each eggplant slice. Salt and pepper slices to taste. Drizzle olive oil over slices. Bake 25 minutes. Keep slices warm.*
  • Spread hummus, dividing equally, over 4 slices of the bread. Top each with 2 slices of eggplant. Cover with fresh spinach leaves and 2 slices each of tomato. Crumble the feta over the tomatoes and top each with remaining bread slices.
  • Serve immediately.