Grilled Eggplant and Bell Pepper Sandwich with Fresh Herbs

Updated: Oct 07, 2020

Grilled Eggplant and Bell Pepper Sandwich with Fresh Herbs
General Information
  • Sandwiches & Wraps
  • Savory
  • 20 minutes
  • Vegetarian
  • 2 servings


  • 4 eggplant (1/4-inch thick slices, skin on)
  • 1 bell pepper (red; seeded and cut into thick slices)
  • 10 basil (fresh, whole leaves)
  • 2 tablespoons of alfalfa (sprouts)
  • Black pepper (to taste)
  • 2 bread (slices; any crusty variety)
  • 2 tablespoons of olive oil
  • 2 tablespoons of cream cheese
  • Salt (to taste)


When grilled, vegetables take on unique juicy flavors and smooth textures, which are nicely complemented by a crusty bread. The eggplant in this delicious sandwich offers its range of B-complex vitamins as well as antioxidants and phytonutrients, while the vitamin A-rich red bell pepper works as an immunity booster and promotes eye health. Fresh alfalfa and basil add a pleasant crunch and a multitude of nutrients, which are helpful in relieving a number of ailments, such as indigestion, high cholesterol, or hormonal imbalance.

  1. Season the eggplant slices with salt and pepper. Lightly oil bread slices.(2 minutes)
  2. On a grilling pan over medium heat, grill the bread on both sides until grilled marks develop.(4 minutes)
  3. Remove the bread and put it aside to cool off.
  4. Add a little bit of olive oil to the pan and grill the eggplant and bell pepper until soft, turning them half-way through.(10 minutes)
  5. Cut the bread slices in half and thinly spread them with cream cheese.(1 minute)
  6. To assemble the sandwiches, place some bell pepper slices on the bottom halves, then two eggplant slices, and the rest of bell peppers on the top.(2 minutes)
  7. To finish, sprinkle a bunch of alfalfa sprouts and close the sandwiches with the remaining bread slices. Serve warm and enjoy!(1 minute)