Roasted Eggplant Baguette

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 4 ounces

Ingredients

2 pounds Eggplants, soak in water for 15 minutes, cut lengthwise
¼ cup Olive oil
3 cups Red onions, sliced and caramelized
2 tablespoons Non-dairy margarine
1 cup Green cabbage, thinly sliced
2 cups Fresh baby spinach, washed
2 cups Romaine lettuce, chopped
1 each Baguette

Roasted Red Pepper Aioli
1 cup Egg-free mayonnaise
5 cloves Fresh garlic
2 pieces Roasted red pepper, canned

Preparation

1. Brush eggplant with oil and sprinkle with Cajun seasoning. Roast for 10-15 minutes at 350 degrees.
2. Put margarine in pan. Add onions and cook until tender and brown.
3. Make the aioli: Add mayonnaise, garlic, roasted red pepper to a food processor or blender and blend until smooth.
4. Cut baguette lengthways, spread 2 tablespoon of roasted red pepper aioli.
5. Top with 8 pieces of eggplant, vegetables, and onions.

Nutrition information

Calories: 286 Total Fat: 20g Saturated Fat: 2g Carbohydrate: 24g Protein: 4g Sodium: 327m Vitamin A: 135μg Vitamin C: 34mg Calcium: 101mg Iron: 2mg Folic Acid: 145μg