Vegan Eggplant Sandwich
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 eggplant (medium size, peeled, sliced and pre-soaked in slightly salted water for 30 minutes)
- 2 ciabatta buns
- 4 tablespoons vegan mayo
- 1 tomato (sliced)
- ½ cucumber (sliced)
- ½ cup arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce (tamari sauce for gluten-free)
- 1 teaspoon agave syrup or maple syrup
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Method
- To Make the Eggplant Bacon:
- Mix all of the ingredients in a small bowl, then brush the marinade over the eggplant slices. Bake on a baking sheet at 360°F/180°C for 20 minutes or a bit longer if needed, or shallow fry and pat dry on kitchen towel paper.
- Start by slicing the panini or ciabatta bread in half lengthwise.
- Spread a layer of vegan mayonnaise, add a layer of smoky eggplant slices, followed by tomato slices, cucumber slices, a sprinkle of salt and pepper, and finally, top with rocket/arugula leaves and cover with the other half of the panini or ciabatta bread.
- Cover with some foil, then toast the sandwich in a grill. Once you take it out, cut in halves (cut through the foil if you're going to have it right away. Or leave it packed in foil to take to work, a picnic or just have it later.