Roasted Eggplant Sandwiches

Name: Roasted Eggplant Sandwiches
Ingredients: 1 clove garlic, peeled; 1/4 Cup cashews, toasted; 2 Cups chives, chopped; Juice of 1/2 lemon; 1/4 Cup olive oil; Salt, to taste; One 15-ounce can cannellini white beans, drained and rinsed; Juice of 1/2 lemon; 2 Teaspoons rosemary; 1 clove garlic, peeled; 1 Tablespoon olive oil, plus more as needed; 1/2 Teaspoon salt; 2 medium-sized eggplants, quartered and cut into 1/4-inch slices; 2 red onions, quartered and cut into 1/4-inch slices; 1/4 Cup olive oil; 1 Teaspoon salt; Juice of 1/2 lemon; 2 Tablespoons chives; 1 loaf sourdough or country white bread, cut into 12 slices

Roasted Eggplant Sandwiches was pinched from <a href="http://www.thedailymeal.com/roasted-eggplant-sandwiches" target="_blank">www.thedailymeal.com.</a>

"Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. For a gourmet spin on this roasted veggie sandwich, slather the bread with pesto on one side and rosemary cannellini bean spread on the other. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen. See all sandwich recipes...."

INGREDIENTS

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1 clove garlic, peeled

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1/4 Cup cashews, toasted

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2 Cups chives, chopped

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Juice of 1/2 lemon

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1/4 Cup olive oil

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Salt, to taste

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One 15-ounce can cannellini white beans, drained and rinsed

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Juice of 1/2 lemon

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2 Teaspoons rosemary

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1 clove garlic, peeled

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1 Tablespoon olive oil, plus more as needed

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1/2 Teaspoon salt

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2 medium-sized eggplants, quartered and cut into 1/4-inch slices

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2 red onions, quartered and cut into 1/4-inch slices

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1/4 Cup olive oil

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1 Teaspoon salt

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Juice of 1/2 lemon

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2 Tablespoons chives

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1 loaf sourdough or country white bread, cut into 12 slices

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