Grilled Eggplant Recipe

grilled eggplant recipe

Here is a super quick way to prepare eggplant – get outside and grill it!  This grilled eggplant recipe comes in handy when you are looking for a quick vegetarian lunch.

OK, so this is not my typical lunch fare (I am a salad girl!).  This is a holiday weekend, make my hubby happy kind of a lunch.  In a recent post, I showed you how to make good use of rhubarb in this rhubarb chipotle chutney.  This sweet & spicy salsa again makes an appearance in this sandwich – which is so simple to put together (especially if you have a bowl of the leftover chutney in the frig from yesterday!).  No rhubarb chutney or time to prepare it?  No problem – substitute a spicy mustard – equally delicious!  Any bread will do here – I had a loaf of artisan sour dough on hand since I had big plans for a peachy panzenalla salad in the future.  (see this recipe)

I ALWAYS have a tub of packaged hummus in the frig.  If you have a tub as well, slather it on your bread to begin.  If not, grab the mayo – something creamy is what you want.  Next up is crispy lettuce – pictured here is romaine.  Then comes the cheddar – thick slices!  For color and crunch, I included a few red pepper slices.  I had an eggplant waiting patiently on the counter for some loving so she received the full grill treatment.  And last, but certainly NOT least, spread a bunch of the chutney on top.

Possible shortcuts:  As a busy person, shortcuts save the day every time.  You can eat well when you incorporate healthy packaged foods with fresh…healthy and convenient is my kitchen mantra!!

  • packaged hummus
  • prewashed and packaged organic greens
  • sliced organic cheese
  • spicy mustard instead of the homemade rhubarb chutney

Serve with a tall glass of iced tea and you have yourself a wonderful vegetarian meal.


Rhubarb chipotle chutney, eggplant, cheddar on Sour Dough
Serves: 2 hefty sandwiches
  • 6 thick slices eggplant
  • 4 slices sour dough bread
  • 6 slices organic cheddar cheese
  • 6 slices red pepper
  • Romaine lettuce
  • 2 tablespoons your favorite hummus
  • 2 tablespoons organic mayonaise
  • Rhubarb chipotle chutney (see link in post text)
  1. Enter your kitchen with patience and gratitude!
  2. Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.
  3. Toast bread. Assemble your sandwich with remaining ingredients.




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