For the past few weeks {six, to be exact}, I’ve been spending more time in the kitchen making meals from scratch and with plenty of fresh produce. But before that, I had spent far too much time heating frozen meals, eating dessert daily, and ordering takeout on those days when I was craving something more wholesome than a tv dinner. Needless to say, I had been eating poorly, and my body could feel the results. So, with my change of pace {um, or should I say diet?}, I decided to make the cleaner choice again the other afternoon. Since one of my favorite dishes to make for lunch is a classic sandwich {like my Green Apple & Brie Sandwich with Lavender Infused Honey or White Truffle Oil Parmesan & Portobello Sandwich}, I decided to make one. I grilled fresh eggplant with double cream brie, spinach, and a medjool date. The juxtaposition of the creamy cheese, flavorful spinach, hearty eggplant, and the sweet dates created a phenomenal flavor, encouraging me to make a second sandwich for lunch, and replicate the exact same meal again for dinner.

Ingredients
{Makes 1 Sandwich}
1 Slice Eggplant
6-8 Spinach Leaves
Double Cream Brie
1 Medjool Date, finely chopped
2 Slices Bread

Recipe
1. Toast the two slices of bread.

2. Spread the creamy part of the brie cheese, avoiding the rind, on both slices of bread. Next, add spinach to one slice of bread, and the chopped dates to the second slice.

3. Grill the eggplant slice over a skillet with an oil spray until it’s golden brown on both sides.

4. Add the grilled eggplant to the spinach topped bread. Then, add the other slice of bread on top and slice in half, letting the brie melt due to the warmth of the grilled eggplant.

5. Enjoy!

x Paris