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 quality sandwich bread, like ciabatta or baguette); About 2 cups arugula, baby spinach, or a mix; About 1/4 cup sliced basil (optional); 1/4 cup plus 1 teaspoon extra virgin olive oil; 1 small slice bread; 1/2 cup roasted almonds (See Note); 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 hearty 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’s content 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 I have a point, I promise).

Sandwiches are a great quick meal option for any time of day – especially when you’re on a roadtrip. 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 arm you and me with some inspiration!)

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

About 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), bright orange zingy romesco sauce, fresh greens, and basil (optional, but highly recommended). The best part is you can prep the two elements (eggplant and sauce) in advance, and assemble them into sandwiches when needed – whether for work-from-home lunches, picnics, or road trip snacks!

Ingredients gathered to make vegan eggplant sandwiches.

About the Ingredients

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: Romesco sauce is often made with both almonds and hazelnuts – I use just almonds here. Feel free to sub with roasted skinned hazelnuts, or 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.

Raw eggplant slices drying in a kitchen towel.

How to Roast Eggplant for This Sandwich

The first question you may have is: should I peel eggplant? The answer is no. Not only is eggplant skin totally edible, but it contains tons of antioxidants and fiber.

I always recommend salting eggplant before cooking to draw out excess moisture (to make it less soggy) as well as some of the bitterness. If you’re in a rush, you can skip it – but beware that your eggplant will taste a tad bitter.

Roasted eggplant rounds on a baking sheet.

To salt the eggplant, cut it into slices and place it in a colander, alternating layers of eggplant and salt. I like to use coarse sea salt here, but any salt will work. Let it stand at room temp until it looks sweaty, 15 to 30 minutes. Then rinse, pat dry, and get cooking!

It’s important to roast eggplant in a single layer so it gets evenly browned. Eggplant loves olive oil – it helps it get brown and buttery – so be generous when drizzling it with oil before putting it in the oven.

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

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.

Homemade romesco sauce in a food processor.

Check out these other 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 and @thenewbaguette on Instagram.

Roasted Eggplant Sandwich

(2 votes, average: 3.00 out of 5)

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Author: thenewbaguette.com
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: n/a
Cuisine: Mediterranean
Diet: Vegan

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Description

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

Ingredients

Scale

For the Sandwiches

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 quality sandwich bread, like ciabatta or baguette)
About 2 cups arugula, baby spinach, or a mix
About 1/4 cup sliced basil (optional)

For the Romesco Sauce

1/4 cup plus 1 teaspoon extra virgin olive oil
1 small slice bread
1/2 cup roasted almonds (See Note)
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

Instructions

Trim the off eggplant ends. Slice eggplant into 1/2-inch-thick rounds. Place a layer of the eggplant in a colander and sprinkle generously with salt (use coarse salt if you have it). Continue layering the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
Meanwhile, preheat the oven to 450ºF.
When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
Arrange eggplant in a single layer on a baking sheet. Drizzle with oil and season with salt and pepper; flip and oil and season the other side. Roast until the eggplant is soft and very brown, 30 to 35 minutes, flipping once after about 20 minutes.
Meanwhile, make the sauce. Heat 1 teaspoon oil in a small skillet over medium-low heat. Add 1 small slice of bread and cook until it’s golden brown and crispy, about 3 minutes per side.
When the bread is cool enough to handle, tear it into chunks and place in a food processor. Add 1/2 cup almonds and pulse until everything is broken down into small bits. Then add 2 drained roasted red peppers, 1 garlic clove, 1 tablespoon vinegar, and 1 teaspoon smoked paprika. Pulse until everything is broken down but still chunky. With the motor running, gradually stream in the olive oil and pulse until everything is incorporated. Season with salt, pepper, and more vinegar, if needed.
To assemble the sandwiches, spread some of the romesco on both sides of the toasted sandwich bread, sprinkle with basil, layer on the eggplant and arugula, and close.

Notes

Instead of almonds, feel free to use roasted hazelnuts, pistachios, or walnuts.

Nutrition

Serving Size: 1 sandwich
Calories: 550

Keywords: eggplant, romesco, sandwich, vegan, lunch