Roasted Peppers and Aubergine Eggplant Sandwich
Bursting with bold Mediterranean flavors, the Roasted Peppers and Aubergine Eggplant Sandwich is a satisfying vegetarian delight that’s perfect for lunch or a light dinner. This recipe features tender, caramelized slices of roasted aubergine paired with smoky, sweet strips of roasted red bell peppers, all nestled in a toasted ciabatta roll. A creamy, garlicky mayo with a hint of zesty lemon adds a tangy kick, while fresh baby arugula brings a peppery crunch. Simple yet elegant, this sandwich is packed with wholesome veggies and vibrant colors, making it as nutritious as it is irresistible. With easy prep and roasted perfection in every bite, it’s an ideal choice for anyone craving a hearty plant-based option.
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Recipe Information
Ingredients
- 1 large Aubergine (Eggplant)
- 2 medium Red bell peppers
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Garlic cloves
- 3 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 4 small Ciabatta rolls
- 1 cup Baby arugula
Instructions
Preheat the oven to 400°F (200°C).
Slice the aubergine into 0.5-inch thick rounds. Arrange them on a baking sheet lined with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them skin-side up on a separate sheet of parchment-lined baking tray.
Brush the aubergine slices and bell pepper halves with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place both trays in the oven and roast for 15 minutes. Flip the aubergine slices, and roast for an additional 15-20 minutes until tender. The bell peppers should be roasted until the skin is charred and blistered.
Once the peppers are roasted, transfer them to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skin. Then, peel off and discard the charred skin. Slice the roasted peppers into strips.
While the vegetables are roasting, prepare the garlic spread. Mince the garlic cloves finely or use a garlic press. In a small bowl, mix the garlic with 3 tablespoons of mayonnaise, 1 teaspoon of lemon juice, and a pinch of salt. Stir well and set aside.
Slice the ciabatta rolls in half horizontally. Drizzle the cut sides with the remaining 1 tablespoon of olive oil and lightly toast them in the oven or on a grill pan for 2-3 minutes until golden.
To assemble the sandwiches, spread a generous layer of garlic mayo on the bottom half of each ciabatta roll. Layer with roasted aubergine slices, roasted red pepper strips, and a handful of fresh baby arugula.
Top with the upper half of the ciabatta roll and serve immediately. Enjoy your flavorful roasted peppers and aubergine eggplant sandwich!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 30.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2133 mg | 45% | |
*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.
