These roasted eggplant sandwiches are made with garlicky slathered slabs of eggplant served up with creamy hummus and roasted red pepper slices. They’re just as delicious cold as they are hot from the oven, so they’re perfect for packed lunches!
Here’s a typical Sunday night conversation between my husband and me.
Me: “Wan’t to take leftover [insert whatever we just ate for dinner, which I undoubtedly prepared for this blog, here] to work for lunch?”
Husband: “Of course!”
Me: [Hands husband a bunch of randomly sized and shaped plastic containers full of food.]
Husband: [Proceeds to open all of the plastic containers and dump the contents into a single container.]
Me: [Jaw drops.] “But why…?”
I know why, and not just because we have this conversation every week. Work lunch is a pain. I’ve worked in an office before. There isn’t much time or space for identifying and organizing the contents of a billion different vessels, all of which in my husband’s case jingle around in a messy plastic bag, and half the time one of the half-dozen containers leaks all over the car. It’s just a bad scene.
And the worst part is, as a food blogger, I have a lot of leftovers, let me tell you. I need them out of the house.
So I was kind of intrigued when I got the chance to check out the NEW Rubbermaid® fasten + go sandwich kit. It’s pretty cool. See, it is a bunch of containers, but they all snap together. The large, bottom piece holds your sammie. Snap the lid on, and one medium sized container for a side dish, along with two little snack containers snap to the lid of the sandwich container. A lid snaps overtop of the sandwich container, and then a cute little adjustable strap holds everything together and acts as carrying handle. (<- Can you tell I’m a patent attorney by how awesomely I explained all that?)
Anyway, I’m kind of really psyched about this thing, and this lunch that you see before you, is all about food economy. See, the eggplant sandwich was an idea I already had in mind, but I went and used some leftover thyme from this recipe when I roasted up my eggplant. I had a ton of hummus and jarred red peppers hanging around (as usual) so I went and threw them in there. Leftover pasta alla vodka went into the side dish container. Leftover cashews from a forthcoming recipe into snack container number 1, and balsamic vinegar into snack container number 2, because why soggy up your sandwich by letting it sit in balsamic vinegar all morning when you’ve got a perfectly-sized snack container to store it on the side?
Starting on 12/27/15 head to your local Target store to purchase the NEW Rubbermaid® fasten + go kits! Available in Entree, Sandwich, and Soup Kits!
Roasted Eggplant Sandwiches + Healthy Packed Lunch Ideas
For the Roasted Eggplant
- 1 lb. eggplant, sliced into 1/2 inch thick slabs
- 2 tbsp. olive oil
- 1 garlic clove, minced
- 1 tbsp. fresh thyme leaves
- salt and pepper
For the Sandwiches
- 4 slices good sandwich bread
- about 1/2 cup jarred roasted red pepper slices
- about 1/4 cup hummus
- about 1/2 cup baby arugula leaves
- 2 tbsp. balsamic vinegar
Make the Roasted Eggplant
- Preheat oven to 400°. Line a baking sheet with parchment.
- Mix olive oil, garlic and thyme in a small bowl. Rub both sides of eggplant slabs with mixture and arrange on baking sheet. Bake until tender, about 30 minutes.
Make the Sandwiches
- Slather bread slices with hummus and top with roasted eggplant slabs, red pepper slices and arugula. Drizzle with balsamic vinegar just before serving.