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5 from 28 votes

Vegan Eggplant Sandwich

This vegan eggplant sandwich is so delicious that you’ll keep making it over and over again. Layers of smoky and fresh vegetables are packed in panini bread, then toasted till perfection!
Author Diana
Servings 4 sandwiches
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

For the Sandwich:

  • 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

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

Calories: 688kcal | Carbohydrates: 118g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Sodium: 1585mg | Potassium: 416mg | Fiber: 7g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg