Eggplant and Goat Cheese Sandwiches Recipe (2024)

This is really a great tasting sandwich! I used bottled roasted peppers because I didn't have fresh on hand - grilled them along with the eggplant. My ciabatta was pretty flat so I sliced it lengthwise and grilled it as well. The sweet and bitter eggplant along with the creamy tangy goat cheese and earthiness of the pesto combined with sweetness again from the roasted pepper and the spicy arugula made it wonderful - my mouth is watering just thinking about it! Next time I will pull some of the center of the bread out - the filling was slipping out with every bite. Make this tonight!!

Wonderful! I grilled the eggplant and skipped the arugula. Bottled roasted red peppers worked for some, but I also used some peppers I grilled along with the eggplant and they had the right flavor as well. Most people said that the skins were tough to bite through and to peel them before/after cooking, but they enhanced the appearance and didn't bother me.

This was really tasty. My only problems were that 1) I used regular eggplant and there was no way that 8 pieces of eggplant would fit on 2 sandwiches. Next time I'll use japanese eggplant. 2) The only ciabatta bread I could find was pretty low profile, making the sandwiches pretty tiny. I'll have to look for better bread next time. That said, the combination of creamy, rich goat cheese, spicy arugula and bland eggplant on toasty bread with tangy pesto was great!

Excellent sandwich. Rather than store-bought, subbed cilantro pesto (leftover from CL's halibut with citrus couscous) and lightly toasted the bread rather than broiling. The tomato-parmesan soup (used milk instead of half-and-half) made it a very good meal.

Made exact w/ Jewish rye bread and organic boxed tomato bisque soup. Yum! My husband (big meat eater) loved this meal. Great fall dinner.

loved this! my only change was that I salted the eggplant for 15 min before cooking and used Portuguese buns. fabulous dish!

These are amazing—both easy and tasty! I forgot to put the arugula on my sandwich last night, but they were so good that we're having them again tonight for dinner, so I'm looking forward to seeing how that enhances the sandwich. I highly recommend this one!

Really good, especially if you use great bread. I used herbed goat cheese and a little balsamic vinegar on the arugula and the eggplant.

I didnt have any bread but Rye. It added a delicious flavor! I used home made pesto but jarred roasted bell peppers. I think roasted red onions would be a good addition. I was able to put this on the table (actually it never made it to the table as we ate it off the cutting board) in 30 minutes.

Loved it!!! Don't leave out the pesto-it makes the sandwich. I didn't have any on hand, so made a walnut pesto with a recipe I have-it was yummy!

I feel bad giving this only 3 stars when everyone else seemed to like it, but we didn't like it that much. Too much trouble, too, for a sandwich. Not making it again.

These were pretty good. A few changes and I think they'd be a 4 or 5 star recipe. First, I used individual ciabatta rolls from our local bakery vs. bread slices. I grilled the eggplant. I tossed the arugula with tuscan olive oil. Next time I will add: grilled red onion slices and some red pepper flakes tossed onto the feta just before serving. But on the whole, these are good sandwiches and it made for a nice, easy weeknight meal. Served with sweet potato fries.

This was easy and delicious. It was incredibly filling and I will be making it again. Make sure to use good bread and plenty of pesto.

This was so easy and good. I used green pepper instead of red. I also added onions to it. This will be a keeper and will make again and again.

Most of the time people don't associate sandwiches with dinner but this was sophistacted and with the soup it was perfect satisfying meal. I made an artichoke too just for extra vegetables. For extra health benefits I used a whole wheat crusty bread which worked just as well. Normally, I do not like eggplant but this was SO GOOD!

Tastes like the name of the recipe. Easy and delicious.

SO GOOD. I didn't have any pesto handy (or enough basil to make it), so I used some plain hummus. Even with that substitute, it's delicious. Can't wait to try it w/ pesto. :)

I am absolutely in LOVE with this sandwich. I will make this over and over again. I only altered it a bit by making it open faced on some whole wheat bread. Everything about this recipe compliments each other.

This recipe is amazing! I made it once as directed and the second time was a result of having a few leftover ingredients. I made open faced sandwiches the second time and poured left over marinara sauce over the eggplant, sprinkled goat and parmesan cheese on top and left it in the oven to brown slightly. Loved both versions!

This sandwich and soup menu was outstanding...as well as quick and easy. The sandwiches were delicious and the soup excellent... I used boxed Pacific organic tomato soup w/the suggested added ingredients. My husband, who is not a big fan of tomato soup, said this was delicious, and he also enjoyed the sandwich even though he's not a big fan of vegetarian fare. This is definitely a repeat menu.

OH MY GAWD, this was really good. I did take two recommendations from previous commentors. I added balsamic vinegar to the arugula (actually my store had NO arugula so I used watercress. The peppery nature of watercress was excellent). I also used my GF sandwich machine to press the sandwiches. MMMMM. I made my own pesto. I watch my fat so when I make pesto, I substitute water for some of the oil. The way I do it is, make the pesto in the blender For this recipe I used the following and still had more pesto let over:•1 cup fresh basil leaves, packed 1/4 cup freshly grated Parmesan-Reggiano or Romano cheese 2 Tblspns extra virgin olive oil 1/6 cup pine nuts or walnuts (I mixed both) 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste BLEND, then add water (I add water and less oil, I added water a little at a time so as not to be overly watery) Let it sit the the fridge and it becomes thick. MMMMMM and less fat.

This recipe s just awesome and healthy, I personally love eggplant and redpperper so this was heaven for me! i added mozrella though cause i didn`t have goat cheese and it was fine anyways, thumbs up! :)

I hate to rate this recipe low b/c the issues were my fault. Pls note "goats milk cheese" vice "garlic-infused goats milk cheese" & don't use flavored roasted red peppers - the clashing of the various herbed ingredients = clash of flavors. My mistake was using what I had in pantry w/o paying close attn. The caramelized onions were great, though but my eggplant was so bitter - has anyone else had the prob of bitter eggplant? (cooked exactly as directed. I hate that I ruined it by not using ingredients EXACTLY as called for. thx

This is somewhat time consuming (more waiting than anything), but totally worth it! YUM. The only thing I'll do differently next time is add a little more pesto to each sandwich since I thought it was a bit overpowered by the goat cheese.

Great flavors. Toasting the bread first was key since the fillings got a little messy once I bit into it. I followed the recipe for the first sandwich and it was delicious. For the second sandwich, I omitted the pesto and substituted sun-dried tomato goat cheese for the plain. Also delicious!

This is so good! Everyone in the family loves it, even the little guys! Restaurant quality in my opinion!

Great recipe and very versatile. You can make so many variations of the same sandwich depending on what's in the fridge. One recommendation though and I realize it's strictly a matter of taste, but I don't like ciabatta bread's flavor and especially the texture. With this particular type of sandwich using tender, grilled veggies, I feel it's too tough and half the filling can end up on your plate while you struggle to bite all the way through the sandwich. I prefer a nice French bread and use the pannini press too because the sandwich is then perfectly grilled on both sides. You can also drizzle a lemon or other flavored olive oil on the bread - and add a grilled portobello mushroom, too!

Awesome medley of flavors. Great summer meal.

AMAZING blend of flavors. Made this about 5 times since I found this recipe 2 months ago. A big hit in my house!

This is a kick butt recipe. Add carmalized onions to the sandwich and add a bit of olive oil, high quality balsamic, kosher salt and fresh coarse ground pepper to the Argula......hmmm good

I've made this two nights in a row! So tasty and satisfying yet feels really healthy at the same time.

This is absolutely quick and amazing! I have made this for lunch twice now, and its delicious. Highly recommended!

I've made it at least three times. Love it. You can substitute jarred roasted red peppers in a pinch.

Quick and easy weeknight meal, will definitely make again!

I have been maiking something like this for years. Not a big fan of goat cheese, I use Manchego Cheese instead, and add grilled sliced onions. I also make a thinner pesto (more oil) to coat the eggplant and sliced cooked onions. Eggplant and onions can be grilled or broiled, grilled is so much better. Don't burn it!

VERY tasty! I wasn't so sure about eggplant when I picked out this recipe to make - but it was delicious! Easy to make and I will be making it again soon!

This is a awesome veg dish. The peppery arugula plays nicely with the roasted red peppers. I was light on the pesto because of the fat content and my broiler only has one setting (super high), so my cooking times were slightly less. I served it with the recommended tomato soup (Campbell's made with milk, dried basil, and Parmesan on top). Really good, and probably could be made easier with jarred peppers, etc.

Made this last night for dinner and my BF and I both loved it. I made two changes which I highly recommend. First, I used jarred roasted red peppers which saved a tremendous amount of time and made the dish much faster and weeknight friendly to prepare. And second, I assembled the sandwiches without toasting the bread and instead put it on the panini press. The result was fantastic! Will definitely add to the rotation. Yum!

This sandwich is absolutely delicious. The only thing I did differently was add some caramelized onion which enhanced the flavor profile. Once, I didn't have any arugula on hand and substituted fresh spinach. It still tasted great!

This sandwich is outstanding. The flavors go so well together. I toasted the bread instead of using the broiler but otherwise did it exactly as presented. If I were in a hurry I think a jar of roasted red peppers would also work. The soup was a wonderful side for a quick dinner.

These were fantastic dinner sandwiches. I was afraid they would be too light for my husband, but he was very satisfied with this relatively light dinner. I made the tomato soup suggested in the magazine on the same "dinner tonight" page, and it was delish! For the sandwiches, I did not toast the bread, I used Butoni store-bought pesto, and I added alfalfa sprouts. They were very tasty! I agree with the other reviewer that the recipe is kind of involved for a sandwich (broiler, dressing the greens, peeling the peppers), but the taste was worth it. Will definitely make this again.

These are great. They take some time (broiling the veggies and letting the red pepper sit in the ziplock), but it's pretty easy and hands-off. We've had this several times with soup on the side, and we really enjoy it. I've used both store bought and homemade pesto, and it's great both ways. Otherwise, both times we've made it exactly as directed.