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Summertime Eggplant Sandwiches

Helen T. Patterson
A quick, satisfying sandwich featuring tender roasted eggplant, creamy avocado-feta spread, and crisp fresh vegetables.
High in fiber, plant protein, and healthy fats, this sandwich is versatile, easy to assemble, and perfect for a wholesome lunch, light dinner, or meal prep.
Customize it with your favorite bread and seasonal veggies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Light Dinner, Lunch
Cuisine American, Vegetarian
Servings 2 (Sandwiches)

Equipment

  • 1 Medium Bowl
  • 1 Fork
  • 1 knife
  • 1 cutting board
  • 1 baking sheet (or air fryer basket)
  • 1 Toaster or Oven

Ingredients
  

Eggplant Rounds

  • 1 small eggplant 9–10 oz
  • 1 –2 tbsp oil avocado or olive oil
  • Salt to taste
  • Black pepper to taste

Lemon Avocado Mash

  • 1 small avocado peeled and pitted
  • 2 tbsp crumbled feta cheese
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 1/8 tsp red pepper flakes optional
  • Salt to taste
  • Black pepper to taste

Sandwich Assembly

  • 4 slices whole grain bread
  • ½ cup jarred roasted red peppers chopped
  • 8 cucumber slices
  • 8 red onion slices
  • 3 lettuce leaves torn
  • Fresh basil leaves for garnish

Instructions
 

  • Prep the Eggplant: Start by washing the eggplant thoroughly.
    Use a fork to prick the skin several times or peel a few strips lengthwise if preferred.
    Slice the eggplant into ¼–½ inch thick rounds, aiming for even thickness to ensure consistent cooking.
    Lightly brush or spray both sides with oil, then season with salt and freshly ground black pepper to enhance flavor.
  • Cook the Eggplant: Broiler method: Arrange the eggplant slices in a single layer on a baking sheet.
    Broil on medium-high heat, turning once, until the slices are fork-tender and lightly browned, about 4–6 minutes per side.
    Check frequently, starting around 3 minutes per side, as broiler strength may vary.
  • Air fryer method: Preheat your air fryer to 400°F (200°C). Place the slices in a single layer in the basket.
    Cook for 5–6 minutes per side until golden, tender, and slightly crisp on the edges.
  • Make the Avocado Spread: In a medium bowl, mash the avocado with a fork until it reaches a chunky, creamy texture. Stir in the crumbled feta, lemon zest, and lemon juice.
    Add red pepper flakes if you like a touch of heat.
    Taste and season with salt and pepper, adjusting the flavors to your preference.
  • Assemble the Sandwiches: Toast the bread slices until golden. Spread a generous layer of the avocado-feta mixture on each slice. Layer the sandwiches with lettuce, cucumber slices, roasted eggplant, red peppers, red onion, and fresh basil. Top with the remaining bread slices spread with more avocado mixture. Press gently and serve immediately for maximum freshness.
  • Optional Variations: Feel free to swap ingredients to suit your taste: add tofu or hummus for extra protein, use arugula or spinach instead of lettuce, or experiment with wraps and pitas.
    A spoonful of pesto or tzatziki adds extra flavor, making this sandwich highly adaptable.
  • Storage and Reheating: Store leftover roasted eggplant in an airtight container in the fridge for up to 4 days.
    To reheat, place on an ungreased baking sheet or toaster oven tray and warm at 350°F (325°F convection) for 8–12 minutes.
    There’s no need to preheat when reheating; this keeps the eggplant tender without drying it out.

Notes

  • Choose small to medium eggplants for tender, evenly cooked slices.
  • Slice eggplant consistently, ¼–½ inch thick, to ensure uniform cooking.
  • Broiler times may vary; check eggplant early to avoid burning.
  • Leftover roasted eggplant can be stored for up to 4 days.
  • Customize the sandwich with seasonal vegetables, wraps, or favorite spreads.
  • Use ripe, creamy avocado for a smooth and flavorful spread.
  • Toast bread just before assembling to maintain crisp texture.