Best 2 Roasted Eggplant Sandwiches Recipes

Embark on a culinary journey with our delectable Roasted Eggplant Sandwiches, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover a symphony of tastes curated from a medley of fresh ingredients, including juicy eggplants roasted to perfection, creamy goat cheese, tangy balsamic glaze, and a vibrant array of herbs. Dive into three enticing variations of this sandwich: the Classic Roasted Eggplant Sandwich, featuring a harmonious balance of flavors; the Prosciutto and Roasted Eggplant Sandwich, where salty prosciutto adds an extra layer of savory delight; and the Roasted Eggplant Sandwich with Feta and Mint, where tangy feta cheese and refreshing mint create a burst of Mediterranean flair. Indulge in these culinary creations, perfect for a quick lunch, a light dinner, or an impressive appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT SANDWICHES

Roasted Eggplant Sandwiches image

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

Provided by Brittney Tun

Categories Main Dish Recipes Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g

ROASTED EGGPLANT AND TOMATO SANDWICHES

Roasted Eggplant and Tomato Sandwiches image

When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h15m

Number Of Ingredients 7

Ingredients

1 medium eggplant, sliced into 1-inch-thick rounds
Coarse salt and ground pepper
5 tablespoons olive oil, divided
1 pint cherry tomatoes
1/4 cup capers
6 ciabatta rolls, split and toasted
Grated Parmesan or ricotta, for serving

Steps:

Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g

Tips:

Choose the right eggplant. Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
Roast the eggplant properly. Roasting the eggplant brings out its natural sweetness and smoky flavor. To roast the eggplant, preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and scoop out the seeds. Drizzle the eggplant with olive oil and season it with salt and pepper. Place the eggplant cut-side up on a baking sheet and roast it for 30-40 minutes, or until it is tender and slightly charred.
Make the sandwich spread. While the eggplant is roasting, you can make the sandwich spread. In a food processor or blender, combine the roasted eggplant, tahini, lemon juice, olive oil, garlic, and cumin. Season the spread with salt and pepper to taste.
Assemble the sandwiches. Once the eggplant is roasted and the spread is made, you can assemble the sandwiches. Spread the eggplant spread on the bread slices. Top the spread with the eggplant slices, tomatoes, cucumbers, and sprouts. Drizzle the sandwiches with olive oil and season them with salt and pepper to taste.

Conclusion:

Roasted eggplant sandwiches are a delicious and healthy way to enjoy eggplant. They are perfect for a summer lunch or dinner. The sandwiches are also easy to make and can be customized to your liking. So next time you have an eggplant, don't be afraid to try this recipe. You won't be disappointed!