Should I peel eggplant before roasting?

No. Not only is eggplant skin totally edible, but it contains u003ca href=u0022https://www.verywellfit.com/eggplant-nutrition-facts-calories-and-health-benefits-4118571u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003etons of antioxidants and fiberu003c/au003e.

Why do I need to salt eggplant before roasting?

Eggplant naturally contains a lot of moisture and some bitterness. Generously salting it and letting it stand for 20 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. Both of the sandwich elements (eggplant and sauce) can be made in advance and stored in the fridge until needed (up to 4 days). You do not need to warm the sandwich before eating.

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 globe 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

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 globe 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

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 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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Instructions

Start by salting the eggplant: trim off the eggplant ends, and slice eggplant into 1/2-inch-thick rounds. Place a layer of them in a colander and sprinkle generously with salt. Continue layering and salting each layer. Let stand for 20 to 30 minutes.
Meanwhile, preheat the oven to 450ºF.
When the eggplant looks sweaty, transfer it to a kitchen towel and pat dry.
Arrange eggplant in a single layer on a baking sheet. Brush on or drizzle generously with oil, and season with salt and pepper; flip and oil and season the other side. Roast until the eggplant is soft and deeply golden, 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 the almonds and pulse until everything is broken down. Then add the peppers, garlic, vinegar, and smoked paprika. Pulse until everything is broken down but still chunky. With the motor running, gradually stream in the remaining 1/4 cup 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 toasted sandwich bread, sprinkle with basil, layer on the eggplant and arugula.

Notes

Instead of almonds, you can use roasted pistachios or walnuts. If you’re allergic to nuts, sub with sunflower or pumpkin seeds.

Nutrition

Serving Size: 1 sandwich
Calories: 550