Roasted Eggplant Sandwich with Romesco Sauce

Name: Roasted Eggplant Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large or 2 small eggplants (about 1 1/2 pounds); Fine sea salt and freshly ground black pepper, to taste; 2 to 3 tablespoons extra virgin olive oil; 8 slices whole wheat sourdough bread, toasted (or another good sandwich bread, like ciabatta or baguette); About 2 cups arugula; About 1/4 cup sliced basil; 1/4 cup plus 1 teaspoon extra virgin olive oil; 1 small slice bread; 1/2 cup roasted almonds* (see note below); 2 jarred roasted red peppers, drained well; 1 medium garlic clove; 1 tablespoon red wine, apple cider, or balsamic vinegar; 1 teaspoon smoked paprika; Fine sea salt and freshly ground black pepper, to taste

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This summery roasted eggplant sandwich with romesco sauce is meal prep-able, and perfect for lunches and picnics.

Roasted eggplant sandwiches with romesco sauce on white plates on a wooden table.

If you get my newsletter or follow me on Instagram, you already know I’m dedicating this month to vegan sandwiches. *cue the fanfare!* I got inspired to start the series when Rene and I took a trip to Vermont last month. Long story short, we ate a lot of sandwiches (well, that’s not all we did, but you get the point).

Sandwiches are a great quick meal for any time of day – especially when you’re on a roadtrip. And that weekend, I realized it’s nearly impossible to get a good vegan sandwich at a standard deli. Most of the time, your only meatless options are a Caprese-style sandwich with a giant hunk of cheese in the middle; or a cold hummus sandwich with raw vegetables and sprouts. Call me difficult, but hummus does not a good sandwich make.

That’s why I wanted to spend some time exploring just how delicious and satisfying vegan sandwiches can be. (Not that it’ll change deli culture or anything, but at least it’ll give you and me some inspiration.)

Why You Should Try This Roasted Eggplant Sandwich

This Mediterranean-inspired eggplant sandwich is hearty, satisfying, and bursting with summer flavors. It consists of buttery slices of roasted eggplant (aka aubergine to my British friends), zingy romesco sauce, arugula, and basil. The best part is you can prep the two elements (eggplant and sauce) in advance, and assemble them into sandwiches as needed – for quick lunches, picnics, or travel.

Ingredients gathered to make vegan eggplant sandwiches.

What is Romesco Sauce

Romesco (not to be confused with romanesco, a vegetable) is a traditional sauce from Catalonia. Often eaten with fish, romesco typically consists of roasted bell peppers, tomatoes, nuts, stale bread, garlic, vinegar, and oil. I wanted to keep my version as simple as possible so I did away with the tomatoes. This sauce is bright and zingy, and can be eaten in a ton of different ways: as a bed for roasted vegetables, a sandwich spread, a dip for crudités, a pasta sauce, or a topping for grain bowls.

Ingredient Notes & Substitutions

Eggplant: Look for eggplant that has glossy, taut skin without indentations or bruising. That’s how you know it’s fresh.
Bread: I love the tang of sourdough for this roasted eggplant sandwich, but you can use any hearty sandwich bread here, like ciabatta or even a baguette.
Basil: Basil adds a delicious floral quality to this sandwich and complements the eggplant so well. I wouldn’t substitute it with anything else, so if you don’t have any, just skip it.
Almonds: Here you can sub them with roasted pistachios or walnuts.
Vinegar: You can use pretty much any mild vinegar or fresh lemon juice here. I’d avoid white vinegar, though – it can be harsh.

Roasted Eggplant Sandwiches Step-by-Step

Salt the Eggplant: Slice the eggplants into rounds. Place a layer of them in a colander and sprinkle generously with salt. Continue layering while salting each layer. Let stand for 15 to 30 minutes. When the eggplant looks sweaty, transfer to a kitchen towel and pat dry.

Raw eggplant slices drying in a kitchen towel.

Roast the Eggplant: Brush the rounds with olive oil, and season with salt and pepper on both sides. Roast until soft and deeply golden, ~30 minutes. Be sure to place the eggplant in a single layer so it turns out evenly brown and not mushy.

Roasted eggplant rounds on a baking sheet.

Start the Sauce: Meanwhile, toast a piece of oiled bread in a skillet until crispy. Let it cool, then tear into chunks, and place in a food processor, along with the nuts. Puree until everything’s broken down.

A slice of bread toasted in olive oil in a skillet.

Finish the Sauce: Add the remaining sauce ingredients to the food processor (roasted red peppers, garlic, paprika, vinegar, and olive oil) and puree until the sauce is combined but still has a chunky texture.

Homemade romesco sauce in a food processor.

Assemble the Sandwiches: Spread the sauce on both sides of your sandwich bread, and top with eggplant, arugula, and basil.

Assembling a vegan sandwich with roasted eggplant slices, romesco sauce, arugula, and basil.

Frequently Asked Questions

Should I peel eggplant before roasting?

No. Not only is eggplant skin totally edible, but it contains tons of antioxidants and fiber.

Why do you need to salt eggplant before roasting?

Eggplant naturally contains a lot of moisture and some bitterness. Generously salting it and letting it stand for 15 to 30 minutes before cooking helps combat both of these issues. The salt makes eggplant “sweat out” (literally) the excess moisture and bitterness. (Don’t worry about the sodium. This salt will melt on the eggplant and ultimately get wiped off – it will not get absorbed into the eggplant.)

Can you eat this eggplant sandwich cold?

Yes. As I said, both of the sandwich elements (eggplant and sauce) can be made in advance and stored in the fridge until needed. You do not need to warm the sandwich before eating.

More vegan sandwiches…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.