Chipotle Zucchini-Eggplant Sandwich
Quick, simple and delicious.
Those three are crucial requirements when it comes to eating healthily especially if you are a student. I understand the student life, I use to go to school from 8 a.m. to 10p.m. on the daily basis, so quick, simple and delicious meals were a must for me. For those of you who are on a time crunch but do not want to make unhealthy choices from the school cafeteria or vending machines, I got you covered with this delicious chipotle zucchini- eggplant sandwich.
Aside from school lunch being quick, simple and delicious, these meals need to be durable. These meals needs to last in your school bag or lunch bag. The last thing you want is to get to your lunch time and have soggy bread, wilted lettuce or spilled food in your bag, so this sandwich is very durable. Of course, one of the biggest advice I would give to those of you packing this for school or work is to store your ingredients separately. This will avoid sogginess and wilted greens.
Like I do with all my recipes, I love using a lot of vegetables because adding vegetables to your diet is important. Besides the eggplant having many benefits, zucchini provides high vitamin A, which benefits your immune system along with other benefits.
School lunches should not be forgotten because packing your own lunch ensures you nourish your body with nutritious food and packing your own lunch saves you money.
Here is the recipe to one of my favorite sandwiches that you can pack for school.
Start to finish: 15 minutes
1 Ciabatta bread
Handful of pea sprouts
1/2 tomato, sliced
1 avocado, smashed
5 eggplant, sliced
5 zucchini, sliced
Lemon pepper seasoning
1 teaspoon grape seed oil
Using an oven (350 F) or a panini maker, toast the ciabatta bread.
Make the aioli. You can find the recipe here.
Using a knife, thinly slice the eggplant into about five even slices. Be careful not to slice the eggplant too thick nor too thin because if the eggplant is too thin, it'll burn quickly. If the eggplant is too thick it'll take too long to cook. Do the same with the zucchini. Once you have the vegetables prepped, season the eggplant and zucchini with salt, smoked paprika and lemon pepper seasoning.
In a pan over medium heat, add grape seed oil. Cook eggplant and zucchini until tender. To make sure the eggplant and zucchini are fully cooked, poke with a fork, if the fork goes through, the vegetables are done.
Season the avocado with salt and pepper and spread the smashed avocado onto one slice of bread. Then add the pea sprouts, thin slices of tomato, red onion and cooked eggplant and zucchini. Lastly, my favorite part, the aioli. Spread the aioli on the other slice of bread and top the sandwich.
Enjoy with a side salad or baby carrots.
* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.