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

Roasted Eggplant Sandwich

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  • Author:
  • 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


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



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 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


  1. Trim the eggplant ends. Slice eggplant into 1/2-inch-thick rounds. Place a layer of the eggplant in a colander and sprinkle generously with salt. Continue layering and salting each layer. Let stand for 15 to 30 minutes.
  2. Meanwhile, preheat the oven to 450ºF.
  3. When the eggplant looks sweaty, transfer it to a kitchen towel and pat dry.
  4. Arrange eggplant in a single layer on a baking sheet. 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.
  5. 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.
  6. 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. Then add 2 drained 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 remaining 1/4 cup olive oil and pulse until everything is incorporated. Season with salt, pepper, and more vinegar, if needed.
  7. 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.


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


  • Serving Size: 1 sandwich
  • Calories: 550

Keywords: eggplant, romesco, sandwich, vegan, lunch

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