This vegan eggplant sandwich is so delicious that you’ll keep making it over and over again. Layers of smoky eggplant and fresh vegetables are packed in panini bread, then toasted till perfection! Ideal for lunchboxes, picnics, and lunches on the go!
Many people struggle with food options when they’re new to veganism. And as we decided to start eating more plant-based meals last year, I honestly had no idea how to make even the simplest things vegan! Things like sandwiches!
With the massive amount of info available online, a few cookbooks, and then I was trained as a vegan chef. I now know how to make epic vegan food that is not just healthy and delicious but is also really satisfying.
When you decide to go on a plant-based diet or have plant-based days, you start looking at plants in a whole different way. In the past, I felt like eating plants meant just eating a salad. Now, I find plants so filling and satisfying and there are so many different ways to cook with them to create full meals.
Vegan Sandwiches
This simple and seriously tasty vegan eggplant sandwich is a good example. Most people want good bread in a sandwich, some kind of meat, cheese or/and sauce and perhaps a few lettuce leaves.
This vegan sandwich has it all but in a plant way! I mean, eat all the plants!
The smoky aubergine/eggplant resembles the meat, the vegan mayo is the sauce and together with the smoky eggplant gives you the cheese effect, the tomatoes add tartness and softness to the sandwich, and finally, the cucumbers and rocket/arugula leaves add the freshness and the crunch.
The most important thing though? Use fresh good quality bread!
Vegan Eggplant Bacon
To make the vegan bacon using eggplants, you will need to make the marinade and brush it over the peeled, sliced, and pre-soaked eggplant slices.
To make the marinade, you will need:
- Olive oil
- Soy sauce or tamari sauce for gluten-free
- Agave syrup or maple syrup
- Smoked paprika
- A pinch of salt
- Ground black pepper
Mix all of the ingredients in a small bowl, then brush the marinade over the eggplant slices. Bake on a baking sheet for 20 minutes or so, or shallow fry and pat dry on kitchen towel paper.
How to Make a Really Good Vegan Sandwich With Eggplant Bacon?
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.
Another vegan sandwich filling that I LOVE is this tempeh bacon, it’s smoky, delicious, and so good!
More Great Eggplant Recipes
Here’s a list of my best eggplant recipes:
- Middle Eastern stuffed eggplants
- Vegan eggplant sandwich
- Eggplant and chickpea curry
- Baba ganoush
- Fesenjan
- Mtabbal eggplant dip
- Eggplant cinnamon jam
For more tasty vegan recipes, check out my vegan category page.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Vegan Eggplant Sandwich
Ingredients
For the Sandwich:
- 1 eggplant medium size, peeled, sliced and pre-soaked in slightly salted water
- 2 ciabatta buns
- 4 tablespoons vegan mayo
- 1 tomato sliced
- ½ cucumber sliced
- ½ cup arugula
For The Marinade:
- 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
Instructions
- 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.
To Make the Sandwich:
- 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.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
HELEN Constantinides says
Thank you for sharing, this was so delicious.
I added some avocado as well.
Chloe says
This was the best sandwich i’ve had since i’ve gone vegan. I used the eggplant recipe, but I replaced the rest of the ingredients with crusty bread, avocado, lettuce, and tomato. Thanks for the recipe