Grilled Eggplant Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
303 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Eggplant Sandwich
Description
In this Grilled Eggplant Sandwich, Italian eggplants are peeled, salted to remove bitterness and excess moisture, then grilled to a tender texture with browned, slightly crisp edges. The pita bread is spread with a carrot-based hummus, providing a creamy base that complements the smoky flavor of the grilled eggplants. A finely chopped mix of green and kalamata olives, capers, quick-pickled onions, and marinated artichoke hearts adds a vibrant, tangy, and salty contrast that enlivens the sandwich.
The sandwich is finished with a handful of fresh greens, giving a crisp, fresh bite alongside the rich and savory elements. This layered combination provides a satisfying balance of textures and flavors: soft pita, smoky eggplant, creamy hummus, briny olive and caper medley, and crisp greens.
The quick-pickled onions can be prepared ahead to develop acidity and mild sweetness, which is key to the sandwich’s bright flavor profile. Serve these sandwiches immediately after assembling to enjoy the contrast of warm eggplant and fresh ingredients.
Ingredients
- 2 eggplant Italian variety
- 2 tsp salt
- 1 tbsp olive oil
- 4 pita bread
- 4 tbsp carrot hummus Lantana Sriracha brand
- 1/3 cup green olives
- 1/3 cup kalamata olives
- 1 tbsp capers
- 1/2 cup onion See notes, quick pickled
- 1/2 cup artichoke hearts marinated
- 1 1/2 cup greens fresh
Instructions
- Peel the eggplants and cut each eggplant into four slices lengthwise.
- Place the eggplant slices in a colander and sprinkle with salt.
- Let the eggplants sit for 30 minutes until they sweat. Rinse and dry the eggplants.
- Heat a grill pan over medium heat and brush lightly with olive oil. Place the eggplant slices on the pan and grill for about 7 minutes on each side until fully cooked and brown.
- Chop the olives finely and mix them with capers, onion pickles and marinated artichoke hearts.
- Spread Lantana hummus on the pita bread and top with the grilled eggplants.
- Add the olives and onion mixture to the sandwiches and top with mixed greens.
- Serve immediately.
Notes
- Quick-pickled onions are made by boiling a mixture of water, apple cider, white vinegar, sugar, and salt, then pouring it over sliced red onions; allow to sit 15-20 minutes before use.
- Salting the eggplant and letting it sit for 30 minutes helps reduce bitterness and moisture, improving texture.
- Serve the sandwich right after assembling to enjoy tender grilled eggplant and crisp greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1968mg | 82% |
| Potassium | 592mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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