Portobella and Eggplant Sandwich

Portobella and Eggplant Sandwich

2 tbsp coconut or olive oil
½ yellow onion chopped
3 tbsp tomato2 portobella mushrooms
1 eggplant sliced
1 tsp Olive oil (could omit this too if you wanted)
1 tsp garlic powder
2 Brioche buns or other choice of bun

Drizzle some olive oil, garlic (fresh or powder), and cracked pepper on sliced eggplant and portobello.

Place on grill (about 3-4 minutes each side) or in oven and cook until done
Toast bread and put desired condiments on it: Dijon mustard, mayo, veganaise, etc. sometimes I will mix garlic, dairy free plain yogurt, basil, and lemon juice together.

Stack portobello, sliced eggplant, spinach or arugula, and tomatoes.
Can use feta if you like but I try to keep it dairy free.
Sides can include a salad, sweet potato fries, or veggies that could be roasted in the oven on the same tray/ or in pan next to the mushrooms and eggplant. I usually roast veggies on 400 or 425 for about 15-20 minutes. I like them to still be crisp and not soggy.

More eggplant ideas:

I’ve also cut up eggplant in small cubes and use as my “meat” for spaghetti. I’ll sauté eggplant, onions, diced celery, mushrooms, garlic, and Italian seasoning. It makes a chunky spaghetti sauce.

I’ve also added to tacos. Even if you use a ground meat, use half the pound or ¼ of a pound rather than the whole pound and add chopped eggplant to it. That’s really a good trick for when you use any meat. Just use half or less and then add veggies. The more colors in your meal the better you will feel.