Photo: Eaters Collective
Pressed Eggplant and Pepper Sandwich Recipe
13 ingredients
45 min
6 servings
openrecipes
Trying to keep picnic grub from being crushed is always the trickiest part of packing the basket. Luckily, the more this sandwich is pressed, the better it tastes...
Estimated Nutrition (whole recipe, rough)
372
Calories
10g
Protein
23g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Orange | 1 medium (131g) | 62 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons olive oil, plus more for oiling the grill
- 5 teaspoons red wine vinegar
- 2 medium garlic cloves, thinly sliced
- 2 teaspoons kosher salt
- 1 1/2 teaspoons packed, finely grated orange zest
- 1/2 teaspoon red pepper flakes
- 3 medium bell peppers, ends trimmed,
- and quartered
- 2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
- 4 ounces chèvre (goat cheese), crumbled
- 1 loaf ciabatta, sliced in half horizontally and lightly toasted
- 3 cups baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes