Eggplant Sandwiches
Elevate your sandwich game with these irresistible Eggplant Sandwiches, a wholesome and flavorful vegetarian delight! Tender, golden-brown roasted eggplant slices, seasoned with a smoky blend of paprika and garlic, take center stage in this recipe. Layered with creamy hummus, fresh tomato, crisp cucumber, zesty red onion, leafy lettuce, and optional crumbles of tangy feta cheese, these sandwiches deliver a satisfying balance of textures and flavors. The sandwich rolls are lightly toasted for an added hint of crunch, making each bite even more enjoyable. Perfect for a quick lunch or an easy make-ahead meal, these eggplant sandwiches are not only delicious but also packed with vibrant, nutrient-rich ingredients. Ready in just 35 minutes and ideal for vegetarians, this recipe is sure to become a favorite in your sandwich rotation!
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Recipe Information
Ingredients
- 1 large Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 4 pieces Sandwich rolls
- 0.5 cup Hummus
- 1 large Tomato
- 0.5 Cucumber
- 0.25 Red onion
- 4 leaves Lettuce
- 0.25 cup Feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds and arrange them on the baking sheet.
Brush both sides of the eggplant slices with olive oil and season with salt, black pepper, garlic powder, and smoked paprika.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are golden brown and tender.
While the eggplant roasts, slice the tomato, cucumber, and red onion thinly. Set them aside.
Cut the sandwich rolls in half and lightly toast them, if desired.
Spread a generous layer of hummus on the bottom half of each sandwich roll.
Layer the roasted eggplant slices on top of the hummus, followed by the tomato, cucumber, red onion, and a leaf of lettuce. Sprinkle feta cheese on top if using.
Place the top half of the sandwich roll over the filling and gently press to hold the sandwich together.
Serve immediately or wrap securely for a packed lunch. Enjoy your eggplant sandwiches!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 815 mg | 17% | |
*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.
