Smoky Mediterranean Veggie Delight

This smoky grilled eggplant sandwich combines perfectly charred eggplant with fresh vegetables and creamy spreads for a satisfying Mediterranean-inspired meal that feels like a gourmet treat without the fuss.

I created this sandwich during a summer when our garden was overflowing with eggplants. What started as a way to use our abundant harvest quickly became our go-to weekend lunch that even my eggplant-skeptical husband requests regularly.

Ingredients

• Large eggplant The star of our sandwich with its meaty texture and ability to absorb flavors. Look for firm eggplants with smooth skin and no soft spots.
• Olive oil Helps the eggplant caramelize on the grill and prevents sticking. Use a good quality extra virgin for best flavor.
• Salt and pepper Essential seasonings that enhance the natural flavors of the vegetables.
• Sandwich rolls or ciabatta buns Provides the perfect sturdy base. Choose fresh artisan bread with a slightly crispy exterior and soft interior.
• Hummus or pesto Creates a flavorful creamy base that helps hold ingredients together. Homemade delivers the best flavor but store-bought works perfectly too.
• Tomato Adds juicy freshness and acidity. Select ripe tomatoes that feel heavy for their size.
• Arugula or baby spinach Contributes peppery flavor and a fresh crunch. Look for vibrant greens without any wilting.
• Mozzarella or provolone cheese Optional but adds wonderful creaminess. Fresh mozzarella offers a milky quality while provolone brings more tanginess.
• Red onion Provides a sharp flavor contrast. Slice very thinly to avoid overpowering other ingredients.

Step-by-Step Instructions

Prepare The Grill:

Preheat your grill or grill pan to medium heat. This ensures proper cooking temperature for perfect eggplant caramelization without burning. A properly heated grill gives those beautiful grill marks that add visual appeal and enhance flavor.

Season The Eggplant:

Brush both sides of your eggplant slices thoroughly with olive oil ensuring even coverage. Season generously with salt and pepper. This simple preparation allows the natural flavor of eggplant to shine while the oil prevents sticking and helps create beautiful caramelization.

Grill The Eggplant:

Place prepared slices on the hot grill and cook for 4 to 5 minutes per side. Watch for grill marks to appear and the eggplant to become tender. Properly grilled eggplant should have a silky interior texture with slightly charred exterior that adds smoky depth.

Toast The Rolls:

Place your sandwich rolls cut side down on the grill for just 1 to 2 minutes until lightly toasted. This quick step adds texture contrast and helps prevent the bread from becoming soggy when filled with vegetables.

Build The Base:

Spread a generous layer of hummus or pesto on the bottom half of each toasted roll. This flavorful spread acts as both a moisture barrier and provides a creamy foundation for the sandwich.

Layer The Fillings:

Arrange grilled eggplant slices overlapping slightly on the spread. Top with tomato slices followed by arugula or spinach cheese if using and red onion. The order matters for structural integrity and flavor balance.

Complete The Sandwich:

Place the top half of each roll over the fillings and press down gently to compact ingredients without crushing. This helps the sandwich hold together when eaten and distributes flavors evenly.

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The secret to truly exceptional flavor in this sandwich is allowing the eggplant to rest for about 5 minutes after grilling. This short resting period lets the flavors develop and settle while maintaining the perfect temperature for serving. My daughter says this sandwich converted her from an eggplant hater to a believer which I consider my greatest culinary achievement with this vegetable.

Make It Ahead

The components of this sandwich can be prepared up to two days in advance. Grill the eggplant cool completely and store in an airtight container in the refrigerator. Simply reheat in a 350°F oven for 5 minutes or microwave for 30 seconds before assembling your sandwich. The spreads can also be prepared ahead while vegetables can be sliced the morning of serving. This makes it perfect for busy weeknights or entertaining.

Flavor Variations

Transform this basic recipe by experimenting with different flavor profiles. For a Greek twist add crumbled feta olives and tzatziki instead of hummus. Create an Italian version with basil pesto sun-dried tomatoes and fresh mozzarella. Try a Middle Eastern variation using tahini sauce roasted red peppers and za'atar seasoning on the eggplant before grilling. My family particularly enjoys adding a drizzle of balsamic glaze which brings a sweet tangy element that complements the smokiness perfectly.

Serving Suggestions

This sandwich pairs beautifully with light sides that complement without overwhelming. Try a simple cucumber salad dressed with lemon and olive oil a handful of kettle chips or a cup of roasted tomato soup for a complete meal. For entertaining serve cut into halves or quarters alongside a platter of olives marinated vegetables and dips. During summer months I serve these with a chilled glass of rosé or sparkling water with mint and lemon for a refreshing combination.

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Recipe FAQs

→ What's the best way to prevent eggplant from becoming soggy?

For crisp rather than soggy eggplant, salt the slices and let them sit for 15-30 minutes before cooking. This draws out excess moisture. Pat them dry, then brush with olive oil before grilling. Also, make sure your grill is properly preheated to get those nice char marks that seal in flavor while preventing sogginess.

→ Can I prepare the eggplant ahead of time?

Yes! Grilled eggplant can be prepared up to 2 days in advance. After grilling, allow the slices to cool completely, then store in an airtight container in the refrigerator. When ready to use, you can serve them cold on the sandwich or quickly reheat them in a pan or microwave before assembling.

→ What are some good alternatives to hummus or pesto?

Several delicious alternatives include: baba ganoush (which complements the eggplant nicely), tzatziki for a cool, tangy flavor, olive tapenade for a Mediterranean twist, roasted garlic aioli for richness, or a simple herbed cream cheese. Each offers a different flavor profile while maintaining the creamy texture that works well with grilled eggplant.

→ How do I know when the eggplant is perfectly cooked?

Perfectly grilled eggplant should be tender throughout but not mushy. It typically takes 4-5 minutes per side on medium heat. You'll know it's done when it's easily pierced with a fork, has nice grill marks, and has softened and slightly collapsed. The color changes from bright white to a more translucent beige or light brown when cooked properly.

→ What's the best bread to use for this sandwich?

Ciabatta rolls work wonderfully as they're sturdy enough to hold the fillings without getting soggy. Other excellent options include focaccia for Italian flair, sourdough for tanginess, whole grain rolls for added nutrition, or pita pockets for a different presentation. Whatever bread you choose, lightly toasting it helps create a barrier against moisture from the vegetables.

→ Can I grill the eggplant without an outdoor grill?

Absolutely! A stovetop grill pan works excellently for indoor grilling and will still give you those beautiful grill marks. Alternatively, you can roast the eggplant slices in the oven at 425°F (220°C) for about 20 minutes, flipping halfway through. A broiler can also work well - place the eggplant 4-6 inches from the heat source and watch carefully to prevent burning.