Vegan Eggplant Sandwich
A delicious, satisfying, and completely plant-based sandwich combining rich eggplant flavors with fresh vegetables, all in soft ciabatta buns.
Equipment
- Grill or Oven
- Toaster or Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 1 medium Eggplant Peeled and sliced, pre-soaked in slightly salted water for 30 minutes.
- 2 buns Ciabatta
- 4 tablespoons Vegan Mayo
- 1 medium Tomato Sliced.
- 0.5 medium Cucumber Sliced.
- 0.5 cup Arugula
Instructions
- Step 1: Pre-Prepare Your Eggplant - Peel and slice the eggplant into thick rounds. Soak in slightly salted water for 30 minutes.
- Step 2: Grill or Roast the Eggplant - Drain and pat dry the eggplant. Preheat grill or oven to medium-high heat. Brush with olive oil and grill or roast for 5-7 minutes on each side until tender and golden brown.
- Step 3: Toast the Ciabatta Buns - Slice open the ciabatta buns and toast until golden brown and crispy.
- Step 4: Assemble the Sandwich - Spread 2 tablespoons of vegan mayo on each bun, layer with grilled eggplant, tomato, cucumber, and arugula. Top with the other half of the bun and enjoy!
Notes
For extra flavor, marinate the eggplant in balsamic vinegar or garlic before grilling. Use a panini press for a crisp sandwich. Feel free to add avocado or nutritional yeast for extra creaminess and flavor.