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
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.
Drizzle olive oil onto eggplant slices and add seasonings. Repeat process on other side. Cook in pan each side for 1 to 2 minutes.
Slice baquets down the middle and spread pesto onto bread. Add arugula, tomatoes, eggplant, artichoke, and olives. Garnish with micro greens and enjoy.