Grilled Eggplant Sandwich with Basil Pesto and Fresh Mozzarella
This vibrant spring sandwich features smoky grilled eggplant layered with creamy fresh mozzarella and aromatic basil pesto on crusty ciabatta. Perfect for a quick lunch or light dinner that celebrates fresh seasonal flavors.
Ingredients
- 1 large eggplant, sliced into 1cm rounds
- 4 ciabatta rolls, halved
- 250g fresh mozzarella, sliced
- 4 tablespoons basil pesto
- 2 tablespoons olive oil
- 1 large ripe tomato, sliced
- 1 cup fresh baby arugula
- 1 tablespoon balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Brush eggplant slices on both sides with olive oil and season with salt and pepper.
Grill eggplant slices for 3-4 minutes per side until tender and charred grill marks appear.
Lightly toast the cut sides of the ciabatta rolls on the grill for 1-2 minutes until golden.
Spread 1 tablespoon of basil pesto on the bottom half of each ciabatta roll.
Layer grilled eggplant slices on the pesto, followed by fresh mozzarella slices and tomato slices.
Top with fresh arugula and drizzle with balsamic glaze.
Place the top half of the ciabatta on each sandwich and serve immediately.
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