Eggplant and Roasted Red Pepper Sandwiches

Roasted red peppers and eggplant with a seasoned bean spread make this savory vegetarian sandwich a big hit!

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 eggplant, cut into ¼" slices
  • 2 tablespoons olive oil, divided
  • 1⁄2 teaspoon Simple Truth Organic™ Ground Cayenne Pepper
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup Simple Truth Organic™ Cannellini Beans, rinsed
  • 1 clove garlic, chopped
  • 1 tablespoon Simple Truth Organic™ Soy Sauce
  • 1 tablespoon fresh lemon juice
  • 1⁄2 cup sliced roasted red peppers
  • Simple Truth Organic™ Romaine Heart Leaves
  • 4 gourmet Kaiser rolls


  • Preheat oven to 400°F.
  • Place eggplant on a rimmed baking sheet and brush with 1 tablespoon oil. Season with cayenne and ¼ teaspoon salt, then bake 20 to 25 minutes until tender, turning once. Let cool.
  • In small bowl, mash beans, garlic, soy sauce, lemon juice, remaining tablespoon of oil, ¼ teaspoon salt and ¼ teaspoon black pepper.
  • Divide mashed beans, eggplant, red peppers and romaine leaves among Kaiser rolls and serve.