If you have any leftover eggplant, I recommend that you create a simple Baba Ghanoush by tossing it with a few ingredients and zipping it all up in the food processor. The eggplant dip will pair well with toasted pita bread and a crisp side salad. However, if you're hoping to create a new meal, then a delicious sandwich is always a great way to go. To get the recipe for a simple dinner solution, read more
1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt and pepper
1 bunch cilantro leaves
2 red bell peppers
2 green bell peppers
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons fresh chopped oregano leaves
- Preheat the oven to 375 degrees F.
- Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
- Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
- Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.