Roasted Aubergine Hero

This Roasted Aubergine Hero transforms simple vegetables into a hearty, flavorful meal. The eggplant, bell peppers, tomatoes, onions, and mushrooms are roasted until tender and caramelized, then layered onto a crusty French baguette. The sandwich is brought together with a tangy, creamy dressing made from nonfat plain yogurt and Dijon mustard, which cuts through the richness of the roasted veggies. It&# 226;ÂÂs a perfect option for a light yet satisfying lunch, a picnic staple, or a quick weeknight dinner. The combination of textures and flavors offers a delicious alternative to traditional meat-based sandwiches.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 23.9

Dietary: Gluten-free, Vegetarian

Description

This Roasted Aubergine Hero transforms simple vegetables into a hearty, flavorful meal. The eggplant, bell peppers, tomatoes, onions, and mushrooms are roasted until tender and caramelized, then layered onto a crusty French baguette. The sandwich is brought together with a tangy, creamy dressing made from nonfat plain yogurt and Dijon mustard, which cuts through the richness of the roasted veggies. It&# 226;ÂÂs a perfect option for a light yet satisfying lunch, a picnic staple, or a quick weeknight dinner. The combination of textures and flavors offers a delicious alternative to traditional meat-based sandwiches.

Ingredients

1/2 cups Nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1 Eggplant (appx. 1 lb) ,
2 Green bell peppers cored and cut into 1/2" slices
1/2 lbs Domestic mushrooms, cut in 1/4" slices
Salt (optional)

Directions

1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a small bowl, whisk together the yogurt and Dijon mustard until smooth.
3
Refrigerate the yogurt-mustard mixture until ready to use.
4
Line a large nonstick baking sheet with parchment paper.
5
Arrange the sliced eggplant, green peppers, tomato, onion, and mushrooms in a single layer on the prepared baking sheet. Use a second sheet if necessary to avoid overcrowding.
6
Roast the vegetables in the preheated oven for 30 minutes, or until tender but not dry.
7
While the vegetables roast, slice the baguette lengthwise.
8
Spread both cut sides of the baguette with the yogurt and mustard mixture.
9
Layer the roasted vegetables evenly over the spread on half of the baguette.
10
Lightly salt the vegetables to taste.
11
Cover with the second half of the baguette.
12
Cut the loaf into four 6-inch sandwiches.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 23.9kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.6g3%
Cholesterol 3.3mg2%
Sodium 28.7mg2%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.4g2%
Sugars 1.9g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If desired, you can roast whole garlic cloves on the same baking sheet as the vegetables. Once softened, squeeze the garlic out of its skin and spread it over the baguette before adding the yogurt dressing for an extra flavor boost.

These sandwiches are excellent for picnics or tailgate parties as they hold up well and are easy to transport.

For best results, ensure the vegetables are cut into uniform slices so they roast evenly.

Keywords: aubergine, eggplant, roasted, vegetarian, sandwich, hero, baguette, yogurt, dijon, mustard, mushrooms, peppers, tomato, onion, picnic, lunch, healthy, meal prep, oven roasted, veggie sandwich

Read it online: https://www.chefs-mate.com/recipe/roasted-aubergine-hero/