Grilled Eggplant Sandwich (Print Version)

Tender smoky eggplant with fresh vegetables and creamy spreads on toasted rolls - a hearty Mediterranean-inspired vegetarian delight.

# Ingredients:

→ Main Ingredients

01 - 1 large eggplant, sliced into 1/2-inch rounds
02 - 2 tbsp olive oil
03 - Salt and pepper, to taste
04 - 4 sandwich rolls or ciabatta buns
05 - 1/2 cup hummus or pesto
06 - 1 large tomato, sliced
07 - 1 cup arugula or baby spinach
08 - 4 slices mozzarella or provolone cheese (optional)
09 - 1/4 red onion, thinly sliced (optional)

# Steps to Follow:

01 - Preheat a grill or grill pan over medium heat.
02 - Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
03 - Grill eggplant slices for 4–5 minutes per side until tender and grill marks appear.
04 - Lightly toast the sandwich rolls on the grill for 1–2 minutes if desired.
05 - Spread hummus or pesto on the bottom halves of each roll.
06 - Layer grilled eggplant, tomato slices, arugula, mozzarella cheese (if using), and red onion.
07 - Top with the other half of the roll, press lightly, and serve warm.

# Additional Notes:

01 - For a vegan version, omit the cheese or use plant-based cheese.
02 - Add roasted red peppers or avocado for extra flavor and texture.
03 - Serve with a side salad or sweet potato fries for a complete meal.

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