Eggplant and Arugula Sandwiches

October 15, 2007

Eggplant and Arugula Sandwiches

Sara Jones, Tucson CSA

Use the arugula pesto from the recipe below to make this
simple sautéed eggplant sandwich really special.

1 large or 2-3 small eggplant
1 bell pepper
½ small onion
1 tablespoon olive oil
Salt and pepper to taste
Arugula Pesto*

Cut vegetables lengthwise into ¼ inch thick slices. Heat
oil in a skillet over medium high heat. Add a single layer
of vegetable strips and cook until beginning to brown.
Turn vegetables and brown on other side. Remove to a
paper towel and cook the rest of vegetables in batches until
finished. Sprinkle vegetables with salt and pepper.

Assemble sandwiches by spreading 1-2 tablespoons of
pesto over each sandwich bottom, and then adding cooked

Arugula Pesto*

Sara Jones, Tucson CSA

Spicy Arugula is a great herb for pesto. Add or substitute
some basil for variety and use whatever nuts you have on
hand. Serve tossed with pasta or spread on a sandwich.

1 bunch Arugula
2-3 cloves garlic
½ cup toasted walnuts
¼ cup olive oil
2 tablespoons grated Parmesan cheese (optional)
Salt and pepper to taste

Wash and dry arugula. Pulse garlic and walnuts in food
processor or blender until coarsely ground. Add the
arugula (and basil if using) and olive oil, and continue to
pulse to desired consistency. Add the cheese last, and then
season with salt and pepper to taste.

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