Grilled Eggplant Sandwich (Print Version)
Tender smoky eggplant with fresh vegetables and creamy spreads on toasted rolls - a hearty Mediterranean-inspired vegetarian delight.
# What You’ll Need:
→ 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)
# How to Make It:
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 Tips::
01 -
- Ready in just 25 minutes from start to finish
- Uses simple ingredients readily available year-round
- Easily customizable to suit different dietary preferences
- Provides a hearty vegetarian main dish that even meat lovers enjoy
02 -
- High in fiber and nutrients while being relatively low in calories
- Can be prepared ahead of time and assembled just before serving
- Versatile recipe that works as lunch dinner or even party finger food when made as mini sandwiches
03 -
- Salting eggplant slices and letting them rest for 15 minutes before grilling draws out bitterness and improves texture. Just be sure to pat dry before oiling.
- When grilling resist the urge to constantly flip the eggplant. Let it develop those beautiful grill marks undisturbed.
- For maximum flavor enjoyment serve these sandwiches while the eggplant is still warm but not hot enough to wilt the fresh greens.