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Roasted Eggplant Sandwiches With White Bean Spread And Chive Pesto

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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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