Eggplant Subs with Onions and Pesto

Ingredients

  • Olive oil
  • 2/3 cup of sliced red onion
  • 1/2 of an eggplant sliced length wise
  • 1/4 tsp of pink himalayan salt
  • 1/4 tsp of black pepper
  • 1/4 tsp of dried oregano
  • 1/4 tsp of dried basil
  • 3 demi baquets
  • 1/3 cup of basil pesto
  • 3 handfuls of fresh baby arugula
  • 1 1/4 cup of sliced tomatoes
  • 2/3 cup of artichoke hearts pulled
  • 1/2 cup of kalamata olives

Preparation

  1. In a pan on medium heat add a drizzle of olive oil and onions; stir constantly for a few minutes until they are a slightly even browned. Remove and set aside when finished.

  2. Drizzle olive oil onto eggplant slices and add seasonings. Repeat process on other side. Cook in pan each side for 1 to 2 minutes.

  3. Slice baquets down the middle and spread pesto onto bread. Add arugula, tomatoes, eggplant, artichoke, and olives. Garnish with micro greens and enjoy.

Related recipes

Load more