Best 6 Thai Eggplant Sandwich Recipes

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Indulge in the tantalizing flavors of Thailand with our curated collection of eggplant sandwich recipes. Experience an explosion of taste with each bite as the tender eggplant, aromatic herbs, and zesty spices come together in perfect harmony. From the classic Pad Prik King, where eggplant takes center stage in a fiery chili paste sauce, to the unique Khao Pad Sapparot, where rice and eggplant unite in a symphony of flavors, our recipes offer a culinary journey like no other. Discover the delightful simplicity of the traditional Phrik Gaeng Daeng, where eggplant and red curry paste create a harmonious balance, or dive into the aromatic depths of Massaman Curry, where eggplant joins forces with coconut milk and spices for an unforgettable taste experience. Prepare to be captivated by the vibrant colors and bold flavors of Thai eggplant sandwiches, a true testament to the culinary wonders of Thailand.

Here are our top 6 tried and tested recipes!

THE BEST FRIED-EGGPLANT SANDWICH



The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

  • Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
  • Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
  • In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
  • Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
  • Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

THAI BASIL EGGPLANT



Thai Basil Eggplant image

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Provided by ChiBites

Categories     Side Dish     Vegetables     Eggplant

Time 25m

Yield 2

Number Of Ingredients 9

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Steps:

  • Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
  • Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g

THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE



Thai-Style Roast Eggplant with Mint and Jasmine Rice image

You really won't miss the meat at all in this filling bowl of super-tender eggplants in a rich sticky sauce.

Provided by Donal Skehan

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 large eggplants, sliced into fingers about 2 centimeters (3/4 inch) thick
2 garlic cloves, crushed
2 Thai red chiles, deseeded and finely chopped
100 milliliters (1/2 cup) reduced salt soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon olive oil
300 grams (10 ounces) jasmine rice
Juice of 1 lime
Handful of small young mint leaves
2 tablespoon roasted peanuts

Steps:

  • Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
  • Cook the rice according to the package instructions.
  • Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
  • Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

THAI EGGPLANT SANDWICH



Thai Eggplant Sandwich image

Make and share this Thai Eggplant Sandwich recipe from Food.com.

Provided by Mulligan

Categories     Lunch/Snacks

Time 1h5m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 13

1 eggplant, large
1 tablespoon basil, chopped
2 teaspoons lemon zest
1 teaspoon extra virgin olive oil
1/4 cup golden raisin, chopped coarsly
salt, to taste
black pepper, to taste
9 tablespoons chevre cheese
3 tablespoons extra virgin olive oil
6 slices bread, toasted
18 basil leaves, plus
2 tablespoons fresh basil leaves, slivered for garnish
6 large tomatoes, sliced 1/4 inch thick

Steps:

  • Preheat the oven to 400°F.
  • For the eggplant spread, pierce the eggplant in several places with the tines of a fork. Wrap in aluminum foil and bake for 1 hour. Unwrap the eggplant, let cook slightly, and cut it in half. Scoop the cooked pulp onto a cutting board, discarding as many seeds as possible. Coarsely chop the eggplant and plant it in a mixing bowl. Add the basil leaves, lemon zest, oil, and raisins. Combine well. Season with salt and pepper. Set aside.
  • In another bowl, mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.
  • Preheat the broiler.
  • Assemble the sandwiches. Divide the eggplant spread evenly atop the slices of toasted peasant bread. Cover evenly with the whole basil leaves. Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice. Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
  • Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat source until the tomato just starts to brown, 2-3 minutes. Sprinkle the tops with the slivered basil and serve immediately.

Nutrition Facts : Calories 204.5, Fat 8.9, SaturatedFat 1.3, Sodium 139.6, Carbohydrate 29.2, Fiber 5.8, Sugar 11.3, Protein 4.8

THAI EGGPLANT SANDWICH



Thai Eggplant Sandwich image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield Six servings

Number Of Ingredients 10

1 large eggplant
1 tablespoon chopped fresh basil leaves
2 teaspoons grated lemon zest
3 tablespoons, plus1 teaspoon, extra-virgin olive oil
1/4 cup coarsely chopped golden raisins
Salt and freshly ground pepper to taste
9 ounces mild chevre
6 thick slices peasant bread, lightly toasted
18 fresh large fresh basil leaves, plus 2 tablespoons slivered, for garnish
6 large slices ripe tomato, 1/4-inch thick

Steps:

  • Preheat the oven to 400 degrees. Prick the eggplant with a fork. Wrap in foil and bake 1 hour. Unwrap, let cool slightly and cut in half. Scoop out pulp, discarding as many seeds as possible. Coarsely chop and place in a bowl. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
  • In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
  • To assemble, spread the eggplant mixture evenly over the bread slices. Cover with the whole basil leaves. Spread the chevre mixture over the basil and top each sandwich with a tomato slice. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
  • Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes. Sprinkle with the slivered basil and serve immediately.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 544 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

Tips:

  • To ensure the eggplant slices are evenly cooked, slice them to a uniform thickness of about 1/4 inch.
  • If you prefer a crispier eggplant, you can increase the cooking time by a few minutes per side.
  • To save time, you can make the eggplant slices and the sauce ahead of time and assemble the sandwiches just before serving.
  • For a vegetarian version of the sandwich, omit the crispy shallots and use a plant-based mayonnaise.
  • Feel free to experiment with different types of bread, such as a crusty baguette or a soft focaccia.

Conclusion:

The Thai eggplant sandwich is a delicious and refreshing sandwich that is perfect for a quick lunch or dinner. The combination of crispy eggplant, flavorful sauce, and fresh herbs is sure to please everyone. Whether you are a fan of Thai food or simply looking for a new and exciting sandwich recipe, this sandwich is definitely worth a try.

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