Best 13 Grilled Eggplant Red Pepper Goat Cheese Pumpernickel Sandwich Recipes

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The grilled eggplant red pepper goat cheese pumpernickel sandwich is a versatile dish that can satisfy both vegetarians and meat-eaters alike, thanks to its delicious and nutritious ingredients. The combination of roasted eggplant, smoky roasted red peppers, creamy goat cheese, and hearty pumpernickel bread creates a flavor profile that is both savory and satisfying. Not only is this sandwich packed with flavor, but it's also a healthier alternative to traditional sandwiches, with its abundance of vegetables and fiber. With its ease of preparation and incredible taste, this sandwich is sure to become a favorite for lunch or a light dinner.

Let's cook with our recipes!

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED EGGPLANT, RED PEPPER, GOAT CHEESE PUMPERNICKEL SANDWICH



Grilled Eggplant, Red Pepper, Goat Cheese Pumpernickel Sandwich image

I love these - these are so easy and such great flavor. I get a nice loaf of fresh pumpernickel and cut thick slices. Add some very thin sliced red onion, grilled eggplant, crumbled goat cheese, fresh basil, garlic aioli and roasted red peppers. Just perfect! I like to press it down lightly as it grills simply brushed with a little oil on the grill and it is a perfect sandwich. Served with a salad, soup or fresh grilled fries.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 40m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 14

8 slices of thick fresh pumpernickel bread
1 eggplant, cut into rounds (I like to use the Japanese eggplant that do not need to be peeled and much sweeter -1/2-inch thick)
1 tomatoes, sliced
1/2 cup red roasted red pepper (jarred peppers work fine for this)
8 ounces goat cheese, crumbled
1/3 cup basil leaves, rough chopped
1 red onion (medium, cut in half and then thin sliced)
1 tablespoon olive oil, to roast the eggplant
salt
pepper
1/3 cup mayonnaise
1 teaspoon garlic, minced
1/2 teaspoon parsley
1/2 teaspoon lemon juice

Steps:

  • Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
  • Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
  • Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
  • Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
  • ENJOY! a nice light, bit healthier sandwich.

Nutrition Facts : Calories 523.4, Fat 29.2, SaturatedFat 13.5, Cholesterol 49.9, Sodium 1105.3, Carbohydrate 48.3, Fiber 9.3, Sugar 7.8, Protein 20

GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS



Grilled Eggplant, Red Bell Pepper and Arugula Rolls image

Categories     Vegetable     Appetizer     Side     Vegetarian     Pine Nut     Eggplant     Arugula     Bell Pepper     Summer     Grill/Barbecue     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup balsamic vinegar
1/4 cup olive oil
2 small eggplants (1 pound each), cut lengthwise into 1/4-inch thick slices
4 red bell peppers
2 bunches arugula
1/2 cup (about) pine nuts, toasted

Steps:

  • Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
  • Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
  • Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

Steps:

  • Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

GRILLED EGGPLANT WITH RED PEPPER SAUCE



Grilled Eggplant With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 large or four baby eggplant
Coarse salt
1 small onion
1 tablespoon plus 1/4 cup olive oil
1 clove garlic, peeled
4 tomatoes, peeled and seeded
2 red peppers, seeded and cut into eighths
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
Freshly ground pepper
Snipped fresh basil leaves to garnish

Steps:

  • Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
  • Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 8 grams

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

GRILLED EGGPLANT/LOCAL GOAT CHEESE & ROASTED RED PEPPERS



Grilled Eggplant/Local Goat Cheese & Roasted Red Peppers image

Melanzane Ripiene is it's translation. This recipe just called to me, I got it from the dietician's magazine, "Diet & Nutrition." So am keeping it here for safe-keeping. Have not allowed for cooling times.

Provided by Manami

Categories     Spinach

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

3 ounces feta cheese
8 ounces laura chenel goat cheese
1/4 cup chopped of fresh mint
1 tablespoon chopped garlic
1 eggplant, cut into 10 lenghtwise slices
2 tablespoons garlic oil
10 baby spinach leaves
2 fresh roasted red peppers, cut into wide strips
1 garlic clove, minced
1/4 teaspoon chili pepper flakes, red crushed
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon lime peel, minced
2 teaspoons lime juice (not the bottled kind)
3 tablespoons water

Steps:

  • ROASTED RED PEPPERS:.
  • To fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
  • Put charred peppers in a paper bag and allow to cool.
  • Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
  • GOAT CHEESE FILLING:.
  • Blend feta and goat cheese with mint and garlic; put aside.
  • EGGPLANT:.
  • Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
  • When cooled, flip each eggplant slice over on a work surface.
  • Lay one spinach leaf on each slice, followed by a red pepper slice. Roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
  • Roll the eggplant slice widthwise.
  • VIETNAMESE SPICY HOT SAUCE:.
  • Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
  • sauce, water, and sugar.
  • Increase red pepper flkes, as needed.
  • Whisk until all ingredients are blended.
  • and sugar is dissolved.
  • Will keep short periods if refrigerated.
  • ASSEMBLY:.
  • Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.

Nutrition Facts : Calories 159, Fat 11.1, SaturatedFat 7.6, Cholesterol 32.4, Sodium 631.4, Carbohydrate 7, Fiber 2.5, Sugar 3.8, Protein 9.1

GRILLED EGGPLANT PEPPER SANDWICHES



Grilled Eggplant Pepper Sandwiches image

I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup pitted ripe olives
2 to 3 tablespoons balsamic vinegar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
SANDWICHES:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1 large eggplant, cut lengthwise into 1/2-inch slices
2 large sweet red peppers, quartered
8 slices firm white bread (1/2 inch thick)
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

Nutrition Facts : Calories 463 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 844mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 8g fiber), Protein 7g protein.

GRILLED EGGPLANT, PEPPERS AND ONIONS



Grilled Eggplant, Peppers and Onions image

The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

Provided by David Tanis

Categories     dinner, lunch, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

Steps:

  • Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
  • Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
  • Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams

GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD



Goat Cheese with Grilled Eggplant and Roasted Peppers on Olive Bread image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Pepper     Vegetable     Vegetarian     Back to School     Lunch     Goat Cheese     Fall     Summer     Grill/Barbecue     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 sandwich

Number Of Ingredients 5

1-2 ounces fresh goat cheese (2 tablespoons = 1 ounce)
2 slices olive bread or any rustic country bread
3 1/4-inch grilled eggplant slices*
1/2 large roasted red pepper**
1 teaspoon lightly salted butter

Steps:

  • 1. Spread goat cheese on one side of bread.
  • 2. Place eggplant and pepper on the other piece of bread.
  • 3. Close sandwich.
  • 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
  • 5. Grill over moderate heat for approximately 3-4 minutes.
  • *To grill eggplant:
  • Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
  • **To roast peppers (also available in jars):
  • Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant, sliced into 1/4-inch-thick rounds
Kosher salt and freshly ground black pepper
1 large ciabatta loaf, split
3/4 cup extra-virgin olive oil
1 bunch scallions, trimmed
1 clove garlic
1 cup hummus
One 4-ounce block feta cheese, sliced 1/8 inch thick
1 cup lightly packed arugula
1/2 cup fresh basil leaves
1/4 cup fresh dill fronds
1 lemon, halved

Steps:

  • Preheat a grill or grill pan over high heat.
  • Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
  • Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
  • Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
  • Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
  • Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
  • To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES



Eggplant & Pepper Grilled Cheese Sandwiches image

If you're in possession of a beautiful eggplant and a jar of roasted red peppers, consider adding them to your next grilled cheese sandwiches.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 32m

Yield 6 servings

Number Of Ingredients 10

1 small eggplant (3/4 lb.), cut crosswise into 18 thin slices
1/4 tsp. ground black pepper
1/3 cup GREY POUPON Country Dijon Mustard
1/4 cup olive oil
2 Tbsp. HEINZ Red Wine Vinegar
3/4 tsp. dried oregano leaves
1 clove garlic, crushed
6 French bread baguette pieces (4 inch), split
1 jar (7 oz.) roasted red peppers, cut into strips
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350ºF.
  • Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
  • Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
  • Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
  • Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

Tips:

  • To ensure the eggplant slices are cooked evenly, cut them into uniform thickness.
  • Grilling the eggplant directly over the flame imparts a smoky flavor. Alternatively, you can grill it in a grill pan or griddle over medium heat.
  • When making the red pepper spread, use roasted red peppers for a richer flavor. You can roast them yourself or use store-bought roasted red peppers.
  • If you don't have pumpernickel bread, use a sturdy bread that can hold up to the grilled vegetables and spread.
  • For a vegetarian version, omit the goat cheese and add crumbled feta or mozzarella cheese instead.

Conclusion:

This grilled eggplant, red pepper, goat cheese, and pumpernickel sandwich is a delicious and satisfying meal that's perfect for summer. The smoky eggplant, roasted red pepper spread, and creamy goat cheese are a perfect combination of flavors and textures. The pumpernickel bread adds a hearty and nutty flavor to the sandwich. This sandwich is sure to be a hit at your next picnic or barbecue.

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