So the other day, I was in the kitchen searching around for something for lunch. Since bread is no longer part of our routine, I had to get creative. After searching around in the fridge for a bit, I saw it. Eggplant. For some reason, making a sandwich from fresh eggplant sounded pretty normal and a great idea to me. So whether you’re gluten-free, paleo, eating healthy or just plain hungry…let me tell you how to whip up my grilled eggplant and turkey “sandwich”.
The key to making this eggplant work as a sandwich topper is keeping it dry before grilling except for a light coating of coconut oil on the grill pan. Just grill slices of eggplant on the skillet until desired marks are achieved. I left the skin on these eggplant sandwiches but, if you prefer not to, you can take them off. My kids did find that part more tedious to chew.
After that, a modest smear of cream cheese, turkey and crispy fresh peppers make a nice balance of textures of flavors.
Initially, I was going to go with one layer of this delicious combo.
It wasn’t long before I was piling it high.
Eggplants are a low in calories, high in antioxidants, are nutritious and quite affordable. Fiber, potassium, folate, manganese, copper and b vitamins (b3, b1 and b6) can all be found in the purple power. For another spin on eggplant, try my eggplant and sausage stew recipe.
- 1 medium eggplant sliced into ¼ inch slices
- sliced turkey
- slices of pepper
- cream cheese
- fresh cracked pepper
- coconut oil spray
- Lightly spray grill pan
- Grill slices of eggplant on medium high heat for about 1-2 minutes or until desired doneness
- Spread with cream cheese
- Sprinkle with fresh cracked pepper
- Top with slices of turkey and fresh yellow, green or red peppers