serves 2
Ingredients:
For sandwiches:
1/2 eggplant
1 red pepper, julienned
4 whole tomato slices
1 crusty French bread baguette
1 cup fresh spinach
Olive oil
Pesto spread:
1 cup raw cashews
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
½ cup fresh basil
Water, for consistency
Salt, to taste
Directions:
- Preheat oven broiler (500 degrees F). Slice eggplant lengthwise, so as to get ¼-inch thick “sheets.” Slice sheets into about 2-3-inch wide strips. Brush both sides of eggplant strips with a little olive oil and place on a baking sheet. On a separate baking sheet, toss tomato slices and red pepper slices with a little olive oil and then arrange so they’re not touching on the sheet. Put both baking sheets in the oven and roast vegetables under broiler for about 10 minutes; veggies should be tender but be careful you don’t burn the eggplant.
- Meanwhile, combine all pesto spread ingredients except water and salt in a blender or food processor. Blend until you get a chunky texture, then add a bit of water at a time until you have a smooth puree (should be spreadable but not runny). Add salt to taste; blend again.
- Remove veggies from oven; set aside. Slice baguette down the middle lengthwise and then cut halves in half. Arrange on a baking sheet to assemble sandwiches. On the bottom half of each sandwich, spread a thin layer of the pesto spread. Add the following layers: eggplant strips, 2 tomato slices, peppers, and spinach. Brush the top half of each baguette slice with a little olive oil and set next to the bottom half on the baking sheet.
- Put sandwiches in oven under the broiler for about 10 minutes, or until bread is crispy. Remove from oven; spread a thick layer of pesto sauce on the top half of each baguette and place on top of bottom half. Cut in half to serve. Enjoy!
