We had leftover pesto after we made the green pizza. Rather than putting it on pasta, we were feeling sandwich-y and needed something for lunch, anyway. Hence, this…
Cut an eggplant into rounds and paint olive oil on both sides. Sprinkle with some salt and toss on the grill until it’s supple and roasted. (No grill? Put it on a cookie sheet and bake it at 475, flipping it.)
The roasted peppers came from the University District Farmers Market.
Toast a slice of ciabatta and spread it with pesto. Toast the other slice and spread it with goat cheese, and layer on roasted peppers and the eggplant.
- Green Pizza with Broccoli, Pesto, Spinach and Goat Cheese (seattlefoodshed.wordpress.com)
- Chargrilled Vegetable “Sandwich” with Feta, Basil and Pine Nuts (foodblogandthedog.wordpress.com)
- Pesto Goat Cheese Spread (the20somethinggranny.wordpress.com)