Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.

Roasted Eggplant Sandwiches

Roasted Eggplant Sandwiches with Creamy Aioli
Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.
For the aioli:
  • ¼ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 1 tablespoon olive oil, plus more for pan
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
For the sandwiches:
  • 1 eggplant (around 1 pound), cut crosswise into ¼-inch-thick slices
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ½ teaspoon rosemary
  • Salt and pepper, to taste
  • Rustic french bread (get my recipe here), or use bread of your choice (preferably bakery-fresh)
  • Sliced red onion, sliced tomato, arugula, and fresh basil leaves
For the aioli:
  1. Combine all mayo, 1 tablespoon olive oil, lemon juice, and minced garlic, whisking until creamy. Cover and refrigerate.
For the sandwiches:
  1. Preheat oven to 350 degrees.
  2. Combine thyme, parsley, and rosemary in a bowl.
  3. Place eggplant on parchment-paper-lined baking sheet. With a pastry brush, lightly coat both sides of eggplant slices with olive oil or cooking spray. Sprinkle with herb mixture, and shake on salt and pepper to taste. Turn slices over and do the other side. Bake eggplant for approximately 30 minutes or until tender.
  4. Spread aioli on both sides of the bread, then assemble the sandwiches by dividing the eggplant up evenly and topping with slices of red onion, tomato, arugula, and fresh basil leaves.



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