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Ingredients

1 tablespoon olive oil, or as needed 1 small eggplant, halved lengthwise and sliced 2 (6 inch) whole-grain sandwich rolls, split ¼ cup Greek yogurt 1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®) 2 cloves garlic, minced 1 Roma (plum) tomato, sliced ¼ cup chopped fresh basil leaves

Nutrition Info

388.7 calories carbohydrate: 51 g cholesterol: 14.4 mg fat: 16.8 g fiber: 8.3 g protein: 10.7 g saturatedFat: 5.4 g servingSize: - sodium: 487.1 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
Stir yogurt, cheese, and garlic together in a small bowl until smooth, spread onto the rolls. Divide eggplant slices between the rolls, add tomato slices and basil to complete sandwiches.

2 servings

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.