Portions: 4 servings Calories: 637kcal |
Not eating meat doesn't mean you can't enjoy amazing, hearty sandwiches; as proof, I bring you this lovely vegan roasted eggplant sandwich. Fire up the grill, and make a sandwich everyone will love.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Vegan eggplant sandwich.
Why I ā¤ļø it
One thing most vegans, vegetarians, and meat-eaters agree on is that eggplants are a fantastic vegetable. It's so versatile, and there's so much we can do with it. This vegan grilled eggplant sandwich may be a thing you can serve at the table, and few people will thumb their noses at it.
BBQ time is here, and if you're looking for vegan sandwiches that vegans and vegetarians will love, you found it. This vegan sandwich is so good that meat lovers will also enjoy it.
Eggplant sandwich recipe
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Utensils and tools
- Grill
Ingredients
- 1 tablespoon mashed garlic
- 1 teaspoon oregano (dry, ground), crushed
- Ā½ teaspoon freshly-cracked black pepper, (or more, to taste)
- Salt
- 1 tablespoon balsamic vinegar
- ā cup olive oil
- 2 eggplant (large), sliced diagonally
- 2 medium red onion, cut into slices
- 2 large tomatoes, cut into slices
- 4 mini-baguette loaves, cut in half, lengthwise
- 1 cup packed of basil leaves
- Ā½ cup homemade vegan avocado mayonnaise (our recipe)
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Preheat grill
Calentar la parrilla a alta temperatura (unos 400 ĀŗF [200 ĀŗC]). Queremos una cocciĆ³n corta a alta temperatura para obtener marcas de la parrilla sin que los vegetales se sobrecocinen.
Step 2: Make seasoning
In a small bowl mix garlic, oregano, pepper, 1 teaspoon of salt, vinegar, and oil. Stir to combine.
Step 3: Season vegetables and bread
Brush all the vegetable and eggplant slices with the seasoning. Use the remaining seasoning to brush the inside of the bread loaf halves.
Step 4: Grill vegetables
Grill the eggplant 2-3 minutes on each side to get grill marks and slightly soft but not mushy (we want a somewhat meaty texture). Grill the onions and tomatoes 1 to 2 minutes on each side until you have some nice golden brown grill marks, but they're still somewhat firm.
Place the bread, the inside, towards the fire, and heat until they have grill marks.
Step 5: Assemble
Place an equal number of basil leaves on four of the bread loaf halves. Top with the grilled vegetables and then the remaining bread.
Step 5: Servir
Serve alongside avocado mayo and extra salt and pepper so each person can add them to their taste.
Top tips
- If you're not an eggplant fan (why?!), you can use a few large portobello mushrooms instead, which I found gave it a lovely meaty taste. You can also use another type of leaves instead of basil, but I loved the basil in it.
- And if you aren't vegan, and can't tolerate cheeseless sandwiches, add a slice of mozzarella or two. It's the cheese that goes best in this sandwich.
- This works great with a ciabatta too.
- If you don't have a grill, you can cook the vegetables it in a large skillet or stovetop grill over medium-high heat.
Serving suggestions
This goes great with some oven-fried potatoes or yuca fries. You can switch the avocado mayo for this spicy skhug sauce, or the lovely flavor of fresh pesto if you eat dairy. A cucumber salad also goes great with it.
For another non-vegan, or vegan adaptable eggplant sandwich, don't miss this amazing sabich recipe, and don't miss this eggplant bruschetta.
Nutritional information
Calories: 637kcal | Carbohydrates: 65g | Protein: 12g | Fat: 40g | Saturated Fat: 6g |
| Sodium: 404mg | Potassium: 1468mg | Fiber: 19g | Sugar: 14g | Vitamin A: 757IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 4mg
FAQs
What tastes good with eggplant?
Eggplant is one of those vegetables that is quite versatile and goes great with many flavors. You can pair it with mozzarella, parmesan cheese, and eggs for some interesting combinations.
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Vegan Eggplant Sandwich Recipe
Ingredients
- 1 tablespoon mashed garlic
- 1 teaspoon oregano dry, ground, crushed
- Ā½ teaspoon pepper freshly-cracked, or ground, (or more, to taste)
- Salt
- 1 tablespoon balsamic vinegar
- ā cup olive oil
- 2 eggplant large, sliced diagonally
- 2 medium red onion cut into slices
- 2 large tomato cut into slices
- 4 mini-baguette loaves cut in half, lengthwise
- 1 cup packed of basil leaves
- Ā½ cup vegan avocado mayonnaise our recipe
Instructions
Preheat grill
- Heat grill to high (about 400 ĀŗF [200 ĀŗC]). We want short cooking at high temperature to get grill marks without the vegetables turning mushy.
Make seasoning
- In a small bowl mixĀ garlic, oregano, pepper,Ā 1 teaspoon ofĀ salt, vinegar,Ā andĀ oil.Ā Stir to combine.
Season vegetables and bread
- Brush all the vegetable slices with the seasoning. Use the remaining seasoning to brush the inside of theĀ breadĀ loaf halves.
Grill vegetables
- Grill theĀ eggplantĀ 2-3 minutes on each side to get grill marks and slightly soft, but not mushy (we want a somewhat meaty texture). Grill theĀ onionsĀ andĀ tomatoesĀ 1 to 2 minutes on each side, until you have some grill marks, but they're still somewhat firm.Place the bread, the inside towards the fire, and heat until they have grill marks.
Assemble
- Place an equal number ofĀ basil leavesĀ on four of the bread loaf halves. Top with the grilled vegetables, and then the remaining bread.Serve alongsideĀ avocado mayoĀ and extraĀ saltĀ andĀ pepperĀ so each person adds them to their taste.
Nutrition
By , published Sep 19, 2020 on Tia Clara
Carolin
Would love to try this! What would you recommend using instead of a grill? Would an oven work?
Tia Clara
You can use a stovetop grill or even a pan.