Balsamic Roasted Eggplant and Arugula Sandwiches

Ingredients

2 medium sized Italian eggplant

3 T balsamic vinegar

3 T extra virgin olive oil

salt, pepper

baguette

butter

arugula

Instructions

1. Preheat oven to 425F

2. Slice eggplants lengthwise into 1/4 in thick strips adn lay strips on parchment on a baking sheet

3. mix balsamic and olive oil and brush onto eggplant. Sprinkle with salt and pepper.

4. Roast for about 10 minutes turning slices over and brushing again with oil mixture. Roast for another 9 minutes or so. Cool.

5. Cut baguettes. Spread with mayo (or just butter), place eggplant slices on the bread and top with arugula leaves.

Make it even better - spread fresh chimchurri sauce on the baguette and add some goat cheese. Alternatively make a fresh basil pesto to spread on.

Original recipe from Alexander Cooks