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Grilled Eggplant & Chard Sandwich
Part I (Prepping Eggplant)
  • 1 small eggplant, sliced 1/2 inch thick
  • 4 cups of water
  • 2 tablespoons of salt
  • 1 teaspoon of paprika
  • 1 tablespoon of olive oil
Part II (Making Sandwich)
  • 1/4 cup of cherry tomatoes, sliced
  • 1/4 cup of sautéed chard, made from approx 1 cup raw chard
  • 1 tablespoon of goat cheese
  • 2 slices of toasted whole wheat bread
  • Black pepper to taste
Part I
  1. Mix salt and water in a large bowl and soak eggplant slices for 3-4 hours (overnight is better). This will draw moisture out of the eggplant.
  2. After eggplant slices are soaked, wash them off with cold water, and pat dry with a paper towel.
  3. Mix paprika and olive oil together and lightly glaze each side of the eggplant.
  4. Heat up grill or pan, and cook glazed eggplant slices for 5-7 minutes on each side over a medium high flame.
Part II
  1. On toast, spread goat cheese as a base.

  2. Layer bread with chard, cherry tomatoes, and slices of grilled eggplant.
  3. Finish off with a dash of black pepper. Enjoy!