Brie Pesto Eggplant Sandwich

A few days ago, I invited one of my vegetarian friends over for supper without really thinking of what I could make her.  After some time, I remembered this recipe I use to make a few years, and decided to give it a healthy make over. 

Ingredients 

  • 1 Cup Eggplant
  • 1/2 of a Red Onion 
  • 1 Red Pepper
  • 2 Garlic Cloves
  • 1 Whole Grain English Muffin (Or whatever bread product you prefer)
  • 2 Tablespoons Pesto
  • 1/8 of a Small Brie Wheel (Low Fat)
  • Chives

Directions

Preheat oven to a 325. Put a heavy cast iron skillet on medium heat. Simmer red peppers for 5 minutes before adding onions, eggplant and garlic. Cook until onion starts to become opaque. Put English muffin in toaster. Remove when done and spread 1 tablespoon of pesto on each half. Take cooked vegetables, and place on toasted english muffin. Cut brie triangle in half. Place each half on top of a respective sandwich, and spike with a toothpick. Put the sandwich into the oven to melt cheese to desired consistency. Once achieved remove from oven and garnish with chives. Now enjoy :)

 The key to keeping this recipe healthy is using low fat brie and watching the pesto intake. I choose to make an open face sandwich to load up on veggie goodness. I recommend a whole grain english muffin to help with portion control.

If you are following weight watchers this is 7 point plus sandwich (3 points english muffin, 2 points pesto, 2 points light brie). This is the most decadent healthy sandwich I've ever had... totally felt like I was cheating by eating this.

 

Chantal Routhier

Chantal Routhier Photography, 288A Portland Street, Southdale, NS, B2Y

Halifax Wedding Photographer - named as one of Canada's Top 30 Inspiring Wedding Photographers for 2015 by Wedding Bells Magazine