One thing that I highly enjoy in life is jet setting around the world and submersing myself in their culture. This past weekend I spent a few days in Sayulita, Mexico.
Being in a beach town, you know that you are about to indulge in fresh seafood and fresh produce. Bring on the avocados and pico de gallo. After four days, basking in the sun and endless amounts of beverages it was time to head home to Texas.
Typically after arriving back home after a trip, I look forward to eating healthy foods. Not that I ate bad on vacation, but it’s great to eat a nice salad or load up on vegetables for lunch or dinner.
This year my husband and I decided we would try something different so we signed up for a local CSA program through the South Plains Food Bank. Each week we go to pick up a big bag full of fresh produce. We just received some eggplant and I was looking for a fun recipe to put this purple vegetable to use. Initially, I thought about making lasagna with it but went with a more simple plan of action by grilling it. Grilled eggplant with tomato on top of grilled bread. It’s literally a match made in heaven with the combination of flavors and I just LOVE anything that comes from the grill.
I even managed to persuade one of the kids to try it out for dinner as well. He thought he was munching on grilled zucchini but either way, he loved it just as much as I did. Now I can’t wait to get another eggplant to grill for this next weekend.
It’s a scientifically-proven fact that the darker the food, the higher the antioxidant level. Purple foods are on trend this year. They help kill cancer cells, fight ulcers, great for your liver, heart and help to fight off urinary tract infections.
This Grilled Eggplant open faced sandwich was made with Pompeian’s Organic Extra Virgin Olive Oil. It’s a great oil to have on hand for salads as the base for a dressing or vinaigrette. You can also use it to brush on vegetables before they hit the grill or saute pan.”
ENJOY ~ Meagan
Grilled Eggplant Open Faced Sandwich
- 1 eggplant, sliced
- Pompeian Organic Extra Virgin Olive Oil
- 6 slices of french bread
- 1 large tomato, sliced
- salt to season
Heat grill to 375-400 degrees F.
Brush olive oil on both sides of eggplant and french bread. Place the eggplant on the grill for 4-5 minutes per side. Grill the bread for 2-3 minutes on each side.
Place a slice of tomato on top of the grilled bread followed by the eggplant. Season with salt before serving warm.
Disclosure: This is a sponsored post on behalf of Pompeian#TrendingintheKitchen. All opinions are 100% my own and I appreciate your support on the brands that I love.