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Toasted Spelt Open-Faced Sandwich With Mediterranean Orzo
This meal has a lot going on lots of veggies, some delicious spreads, and a mix of greens. It’s filling and a perfect lunch meal. I don’t make a lot of dishes with eggplant, although I should more often. Need more recipes…so if you have some good ones, submit them here! However, one of my favorite ways to eat eggplant is grilled like in this dish.
Ingredients
- Eggplant (you do not need to peel it; I prefer the skin on for added flavor)
- 1 large red onion
- 1 Red and yellow bell pepper (cored and seeded)
- 1 cup Grape tomatoes
- 1-2 cloves crushed garlic
- Orzo
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 small can of black pitted kalamata olives
- 1/2 cup chopped fresh basil
- Mixture of lettuce: I like arugula and spinach
- Romano cheese or our Vegan Nut Cheese (get the recipe here.)
- Spelt bread
- Hummus
- Sesame seeds (to taste)
Instructions
Directions for Preparing Eggplant
- Prepare the eggplant by slicing 1/4 to 1/2 inch slices
- Place on tray and season lightly with salt and pepper
- Let sit for 30-60 minutes (you’re allowing the eggplant to sweat out some of its water content…the eggplant will literally get beads of moisture on it), prepare orzo while waiting for eggplant
- Rinse the eggplant before grilling or broiling otherwise it may be too salty
- Place on grill or under broiler for about 3-4 minutes or until soft; flipping them is a good idea
Directions for Roasting Peppers
- Clean and remove core, seeds, and white lining of bell pepper, rinse
- Place foil on baking pan
- Broil the peppers on high, watching them carefully…you want them charred on the outside
- Remove and wrap the foil around them to allow them to steam and further soften for 10 minutes
- Under cool water rub gently to remove the skin of the pepper
Directions for Grilled Red Onion
- Peel onion and cut into thick one-inch slices, remove outer skin
- Place on cutting board and drizzle lightly with olive oil
- Season with rosemary, sea salt, pepper
- Cook on stovetop using a non-stick griddle for about 5-7 minutes or until the onion caramelizes (you want the onion tender but not mushy)
- Just before removing from heat, add a splash of balsamic vinegar
Directions for the Mediterranean Orzo
- Boil the orzo per the package instructions, I like this type of orzo
- Drain orzo
- Stir in 1 tablespoon of olive oil and crushed garlic, sauté
- Return orzo to the pot with olive oil and garlic
- Add drained olives, chopped red and yellow bell pepper and grape tomatoes
- Add seasonings: lemon juice, sea salt, simmer for 10 minutes over low heat
Directions for Open-Faced Sandwich
- Toast your spelt bread
- Spread hummus on it
- Place grilled eggplant and red onion on it
- Layer with salad
- Serve with Mediterranean orzo and top with sesame seeds, chopped fresh basil, Romano cheese or our Vegan Nut Cheese.
