Take advantage of eggplant season – in a tasty sandwich

When MasterChef reached out after seeing my garden-to-table creations, I felt both honored and inspired. After cooking in the MasterChef kitchen, I came back home even more determined to show how simple garden ingredients can be transformed into beautiful, delicious plates. Right now, it's eggplant season in the garden, and this sandwich is proof that humble veggies can truly shine. From smoky grilled slices to crisp cucumber and peppery arugula, it's all about celebrating what's fresh and in season. Garden Fresh Eggplant Sandwich Ingredients 2 slices rye bread2-3 tablespoons Alouette garlic cheese spread4-5 slices cucumberA handful of fresh arugula4-6 slices grilled eggplant (about ½-inch thick)Smoked paprikaOlive oilSalt and pepper Instructions Prepare the eggplant: Slice eggplant into ½-inch rounds, brush lightly with olive oil, and season with smoked paprika, salt and pepper. Grill over medium heat for 3-4 minutes per side, until tender with grill marks. Toast the bread (optional): Lightly toast the rye bread if you like extra crunch. Assemble the sandwich: Spread a generous layer of Alouette garlic cheese spread on both slices of bread. Layer on grilled eggplant, cucumber slices and fresh arugula. Press together, slice, and enjoy while the eggplant is warm and smoky. Tip: Add a drizzle of balsamic glaze or a few roasted red peppers if you want an extra burst of flavor.