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Revisiting the Eggplant Dip– Arugula and Red Pepper Sandwich with Eggplant Spread

February 9, 2012

“Enjoy the little things, for one day you may look back and realize they were the big things.” – Robert Brault

Often times a good sandwich is all it takes to make someone happy.  It could be a ham and cheese sandwich, a club sandwich, or as simple as peanut butter and jelly sandwich.  For me, its a good veggie sandwich.  I love garden fresh raw vegetables with crunch in my sandwich.  But sometimes, taste buds ask for a more flavorful punch.  Then options like grilled vegetables, pesto, or hummus come into play.  Very predictable though!

Yesterday, craving for a good flavorful sandwich got me thinking that what did I have ready on hand to satisfy my taste buds.  The versatile eggplant dip from the last blog post came in handy.  Its pungent flavor seemed perfect for the sandwich I was craving.  A generous amount of it slathered on whole wheat sourdough bread with a handful of arugula on top and a few slices of crunchy red pepper was the perfect solution.  It was that simple.  Every bite was packed with the flavor of the smoky eggplant and freshness of the vegetables.  I couldn’t have asked for more.  Sometimes, its just the little things that make us smile.


4 large slices of whole wheat sourdough bread
Extra virgin olive oil
4 tablespoons (or to taste) of eggplant spread
Handful of arugula
1 medium red pepper, sliced in thin rounds
salt, pepper to taste

Heat a grill pan.  Brush the bread slices with olive oil, and grill them until golden with grill marks.  Spread a tablespoon of eggplant dip on each slice.  Top with arugula on two slices, and then arrange red pepper slices on top.  Season with salt and pepper.  Drizzle some extra virgin olive oil.  Cover with the other two slices.  Serve with chips, salad, or soup.

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