Eggplant, Almond, Tomato Sandwich
A delicious recipe makeover your favorite Caprese salad, turned into the comfort food of a sandwich
Ingredients
- 1 whole1 whole1 whole Eggplant, sliced
- 1 whole1 whole1 whole Tomato, sliced
- 1 bunch1 bunch1 bunch fresh Basil
- 1 cup1 cup1 cup Dairy-free Ricotta (Kite Hill)
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, divided
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Super Gyro Seasoning
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Jerk Seasoning
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to broil.
- Slice the eggplant into 1-inch thick discs and place on a baking sheet.
- Drizzle with half of the avocado oil and season with half of the salt, Jerk seasoning and Super Gyro blend
- Flip the eggplant over and drizzle with the remaining avocado oil and the remaining seasoning.
- Place the baking sheet in the oven and broil for 4 minutes.
- Rotate the baking sheet and broil for another 4 minutes.
- Remove the baking sheet from the oven and flip the eggplant over.
- Place the baking sheet back in the oven and broil for 4 minutes.
- Rotate the baking sheet and broil for another 4 minutes.
- Remove the baking sheet from the oven.
- Stack your sandwich by layering 1 Tbsp. of ricotta cheese, a slice of tomato, 1-2 basil leaves, and another eggplant disc. Repeat until all of the sandwiches have been made (makes about 4 sandwiches - 8 eggplant slices).
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Paleo Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30This is our estimate based on online research. | |
Calories: | 214 |
Fat: | 19 g |
Carbohydrates: | 7 g |
Protein: | 5 g |
Cholesterol: | 0 g |
Sodium: | 1955 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Calculated per serving. |
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