This sandwich is a delightful combination of roasted eggplant and bell pepper slices, enhanced with a flavorful garlic aioli spread. It's perfect for a satisfying lunch or a light dinner option.
Ingredients: 1 medium eggplant, sliced. 2 bell peppers, sliced. 4 slices of bread. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste. 2 tablespoons olive oil. Fresh basil leaves for garnish optional.
Instructions: Preheat oven to 400F 200C. Place eggplant and bell pepper slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized. In a small bowl, mix mayonnaise, minced garlic, and lemon juice to make the garlic aioli. Toast bread slices until golden brown. Spread garlic aioli on one side of each bread slice. Arrange roasted eggplant and bell pepper slices on half of the bread slices. Top with remaining bread slices to make sandwiches. Cut sandwiches in half, garnish with fresh basil leaves if desired, and serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
Macey
