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Eggplant spinach grilled cheese sandwich
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5 from 2 votes

Eggplant spinach grilled cheese sandwich ('the green Greek')

This Eggplant spinach grilled cheese sandwich is a Greek-flavored, vegetarian twist - so good!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: American
Servings: 3 (or 2, depending on size of bread)
Calories: 784kcal
Author: Caroline's Cooking


  • ½ eggplant aubergine - approx 6-9 slices to give a layer in each sandwich
  • 1 tsp salt
  • 3 tbsp olive oil approx, for cooking
  • 5 oz spinach 140g
  • ¼ red onion or around 4 green/spring onions
  • 2 oz feta 60g
  • 1 tbsp cream cheese
  • 6 slices bread (or 4 if larger)
  • 6 slices dill havarti approx - to give a layer in each sandwich


  • Sprinkle the slices of eggplant with salt and set aside a few minutes while you prepare the spinach.
  • Wilt spinach in a little olive oil in a pan. Remove once wilted and allow to cool. Squeeze out excess water and roughly chop.
  • Dice the onion and fry in a little oil until softened. Put in a small bowl with the spinach and add the crumbled feta and the cream cheese. Mix until evenly combined.
  • Rub the salt from the eggplant then fry the slices in some olive oil until gently brown on both sides.
  • Drizzle some olive oil on one side of both slices of bread and rub to cover. Turn the slices over.
  • Spread some of the spinach mixture on one piece of bread then put the eggplant slices on top followed by the slices of havarti to create a layer over the top. Put the other slice of bread on top, oil side out.
  • Fry the sandwich in a pan a few minutes on each side until browned and cheese has melted.


Note - you can make the spinach filling ahead of time and keep any you don't use for a day or two in the fridge to make the additional sandwiches. Eggplant will also keep but is better cooked fresh if possible. 
If you can't get dill havarti, another melty cheese like mozarella will work (and I've used it at times) but is less flavorful so you may want to add a little dill and pepper to the spinach filling.


Calories: 784kcal | Carbohydrates: 80g | Protein: 33g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 2120mg | Potassium: 653mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5035IU | Vitamin C: 15.9mg | Calcium: 548mg | Iron: 6.4mg