Roasted Eggplant and Sweet Pepper Baguette


  1. In a bowl whisk together pesto and mayonnaise then reserve in the cooler for service.
  2. Lay eggplant slices on a sheet pan lined with parchment paper, drizzle with olive oil, and sprinkle with salt.
  3. Heat oven to 450° degrees. Cook eggplant for 15 minutes then turn and cook for another 10 minutes until golden brown.
  4. Spread pesto aioli on each side of baguette then top with roasted eggplant, peppers, basil and goat cheese. Drizzle with balsamic glaze cut in half and serve.


  • 1 ea Peak Fresh Produce® western eggplants, peeled and cut into slices lengthwise ¼ in. thick
  • 1/4 cup Roma® Oil, Olive
  • 1/2 tbsp salt, sea
  • 4 ea Roma® roasted red peppers
  • 4 ea Delancey Street Deli® demi baguettes
  • 1 cup West Creek® Mayonnaise
  • 1/2 cup Roma® pesto sauce, with pine nuts
  • 1 cup Nature's Best Dairy® Cheese Crumbles, Goat
  • 1/2 cup Peak Fresh Produce® Basil, hand torn
  • 2 tbsp Piancone® Balsamic Glaze