Sometimes, the most satisfying meals are the simplest ones—just a few fresh, flavorful ingredients layered together to create something truly memorable. This roasted eggplant veggie sandwich is exactly that. Built on crusty sourdough bread and piled high with vibrant vegetables, it’s a hearty and wholesome option that works for lunch, dinner, or even an indulgent snack.
Why Roasted Eggplant Steals the Show
First, eggplant has a magical way of soaking up flavors while turning irresistibly soft and velvety in the oven. When roasted, its edges caramelize slightly, adding a subtle sweetness that pairs beautifully with the tangy bite of sourdough. It’s also a fantastic plant-based alternative to traditional sandwich fillings, offering plenty of richness without the need for meat.
Layering for Maximum Flavor
The key to the perfect veggie sandwich is variety in both taste and texture. For this one, we start with thick slices of sourdough bread—lightly toasted so they’re crisp on the outside but soft inside. Spread on a smear of our creamy roasted garlic spread for a flavorful base. Next comes the roasted eggplant, still warm from the oven, followed by slices of ripe tomato, fresh cucumber, and broccoli sprouts. A drizzle of olive oil and a sprinkle of flaky salt bring everything together.
Ways to Use Up Leftover Roasted Eggplant
Because you only need a few slices of roasted eggplant per sandwich, don’t let the rest go to waste—there are plenty of delicious ways to enjoy it:
- Eggplant Wraps: Roll slices into a tortilla with hummus, greens, and shredded carrots for an easy lunch.
- Grain Bowls: Add eggplant to a quinoa or couscous bowl with roasted chickpeas and tahini dressing.
- Pasta Toss: Mix chopped eggplant into warm pasta with olive oil, garlic, and fresh herbs.
- Pizza Topping: Layer eggplant on flatbread or pizza crust with tomato sauce and mozzarella before baking.
- Salad Upgrade: Add slices to a Mediterranean salad with cucumber, feta, and olives.
- Stir Fry: Roasted eggplant will soak up all those delicious flavors in a Stir-fry like a sponge.
Leftover roasted eggplant keeps well in the refrigerator for up to 3 days. Just store it in an airtight container and reheat or enjoy cold.
Don’t like mayo-based spreads, try our Creamy Avocado Lime Dressing as a spread on your sandwich.
Let’s get cooking
Let’s get cooking
The Best Veggie Sandwich
Hearty veggie sandwich layered with roasted eggplant, fresh vegetables, and creamy spread on crisp sourdough bread—perfect for a satisfying single serving.
Hearty veggie sandwich layered with roasted eggplant, fresh vegetables, and creamy spread on crisp sourdough bread—perfect for a satisfying single serving.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yields:1 sandwich
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Ingredients
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4-5
slices eggplant (about 1/4-inch thick)
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1
tbsp olive oil, plus more to dress sandwich
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salt, pepper and smoked paprika, to taste
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2
slices sourdough bread
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1-2
slices tomato (i like heirloom)
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4-5
thin cucumber slices
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2
slices purple onions
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1/2
an avocado, sliced
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small handful broccoli sprouts (arugula or spinach work as well)
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Creamy Roasted Garlic Spread
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2
cloves garlic, roasted
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1/4
cup mayo (I like kewpie)
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1
heaping tbsp cream cheese
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1
tsp yellow mustard
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1
tbsp freshly chopped chives
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1
tbsp freshly chopped cilantro leaves
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salt and pepper to taste
Instructions
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Roast the Eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices and 2 cloves of garlic (needed for the sandwich spread) on a baking sheet. Brush both sides with olive oil and season with salt, pepper and paprika. Roast for 15–20 minutes, flipping halfway through, until tender and lightly golden. *SEE NOTES
- Soak purple onions in cold water for at least 10 minutes to help reduce the sharp, pungent flavor of eating raw onions.
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Toast the Bread: While the eggplant roasts, lightly toast the sourdough slices for extra crunch.
- Make the Sandwich Spread: Add the roasted garlic to a bowl and use a fork to mash into a paste. Add the rest of the ingredients needed for the spread and stir to combine.
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Assemble the Sandwich: Spread some of the roasted garlic spread evenly over one side of each bread slice. Layer roasted eggplant, purple onions, tomato slices, cucumber, arugula and avocado on one slice of bread. Add a drizzle of olive oil and a sprinkle of flaky salt, if desired.
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Finish & Serve: Top with the second slice of bread, cut in half, and enjoy immediately
Notes
- Although you only need about 4 slices of eggplant for this recipe, we don't purchase eggplant by the slice. So, to limit food waste, I like to slice up the entire eggplant, season and roast all of it. Then store the rest in an airtight container to have available for the rest of the week.
- You can also roughly chop up the remaining eggplant. Season and roast the pieces alongside the slices. then store the eggplant pieces in an airtight container in the fridge. You can add them to stir fry, meat sauces or serve them as a side.
