Roasted Eggplant Sandwiches With White Bean Spread And Chive Pesto

Ingredients

• 2 medium eggplant, quartered and cut into 1/4 inch slices
• 2 medium red onions, quartered and cut into 1/4 inch slices
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 lemon, juiced
• 2 tablespoons chives (optional)
• 1 loaf fresh sourdough or country white bread, cut into 1/2-inch slices (about 10)
• 1/2 cup chive or basil pesto
• 1 cup white bean spread (recipe follows)
• One 15-ounce can cannelloni or white beans
• Juice of 1/2 lemon
• 2 teaspoons fresh rosemary or thyme leaves (optional)
• 1 garlic clove
• 1 tablespoon olive oil
• 1/2 teaspoon salt

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