This is a great sandwich if you still have an abundance of summer tomatoes…and of course a great way to get your microgreens!
1 small eggplant, sliced
2 tablespoons olive oil
1/2 tsp dried oregano
salt & pepper
1 tomato, sliced
2 slices red onion
2 slices vegan provolone or mozzarella, optional
1 cup arugula microgreens
2 ciabatta rolls
1/4 cup Tomato Pesto ( recipe follows)
Brush each eggplant slice with some olive oil and season with oregano, salt & pepper.
Grill eggplant until soft and golden brown, about 5 minutes per side.
Cut the rolls in half and toast on the grill for a minute or two.
Spread 1 tablespoon of the Tomato Pesto on each of the four bread slices.
Top with a slice of cheese (if using).
Arrange eggplant, tomato and onion over cheese.
Finish with a big handful of arugula microgreens.
Makes about 1 1/2 cups
1/2 cup sun-dried tomatoes, packed without oil
1 cup chopped tomatoes
2 cups microgreens. I used a blend but if you like your pesto spicy you might want to use a spicy variety like arugula or a mustard green.
1/2 cup basil leaves, you can also use basil microgreens
1/4 cup pistachios, (walnuts, cashews or pine nuts would all be great too)
1 tablespoon olive oil
1/8 teaspoon black pepper
4 garlic cloves
In a dry pan, over medium heat, toast the nuts for a couple of minutes. Keep an eye on them because they can burn. Take them off the heat as soon they are golden and fragrant.
You can skip the toasting step, but I think it’s worth it because it only takes a couple of minutes and when nuts are heated they release their oils and their nutty flavor is enhanced.
Combine the sundried tomato, tomatoes, basil, microgreens, nuts, garlic, olive oil and salt and pepper in a food processor, and process until it forms a paste, (about 30 seconds).
Store in the refrigerator.