Eggplant Aubergine Sandwich
Take your sandwich game to the next level with this delectable Eggplant Aubergine Sandwich, a perfect fusion of smoky, savory, and fresh flavors. Grilled eggplant slices, brushed with a seasoned olive oil blend of smoked paprika and garlic powder, serve as the star ingredient, offering a soft yet satisfying texture. Piled high with juicy tomato, crisp red onion, fresh spinach or arugula, and creamy provolone or mozzarella cheese, this sandwich is elevated even further with a drizzle of tangy balsamic glaze. Nestled between lightly toasted sourdough or ciabatta bread and optionally paired with a slather of mayo or vegan mayo, each bite is a harmonious blend of warm and refreshing elements. Whether prepared for lunch, dinner, or a gourmet picnic, this quick and easy recipe—ready in just 30 minutes—is a sure crowd-pleaser. Serve it warm for extra gooey, melted goodness, and enjoy a sandwich experience unlike any other!
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Recipe Information
Ingredients
- 1 medium Eggplant (Aubergine)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 4 slices Sourdough or ciabatta bread
- 2 slices Provolone or mozzarella cheese
- 1 medium Tomato
- 0.5 medium Red onion
- 1 cup Fresh spinach or arugula
- 2 tablespoons Balsamic glaze
- 2 tablespoons Mayonnaise or vegan mayo (optional)
Instructions
Slice the eggplant into 1/2-inch thick rounds. Lightly sprinkle both sides with a pinch of salt and let sit for 10 minutes to release excess water. Pat the slices dry with a paper towel.
In a small bowl, combine 3 tablespoons of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon smoked paprika, and 0.5 teaspoon garlic powder.
Brush the eggplant slices with the seasoned olive oil mixture on both sides.
Heat a grill pan or skillet over medium heat. Cook the eggplant slices for 3-4 minutes on each side, or until they are tender and have grill marks. Set aside.
Lightly toast the bread slices on the grill pan or in a toaster until golden brown.
Slice the tomato into thin rounds and the red onion into thin rings.
Assemble the sandwich: Spread 1 tablespoon of mayonnaise or vegan mayo (optional) on one side of each bread slice. On two slices, layer the grilled eggplant, tomato slices, red onion rings, spinach or arugula, and 1 slice of cheese each.
Drizzle 1 tablespoon of balsamic glaze over the toppings on each sandwich.
Top with the remaining bread slices, mayo side down. Gently press the sandwiches together.
Optionally, return the assembled sandwiches to the grill pan for 1-2 minutes per side to melt the cheese slightly and warm the sandwich through.
Slice the sandwiches in half and serve immediately. Enjoy!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 16% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
