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–+ servings
stacked roasted eggplant sandwich

Roasted Eggplant Sandwich

This Roasted Eggplant Sandwich has a creamy cottage cheese romesco, roasted artichokes, eggplants and served on toasted ciabatta bread. Bright high protein vegetarian sandwich idea.
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Ingredients

Serves 2 sandwiches

The romesco sauce:

  • 2 red pepper romanos (or red bell peppers)
  • 12 sweet cherry tomatoes
  • 2 garlic cloves
  • 1/2 slices of stale white or sourdough bread
  • 1/4 cup blanched almonds or hazelnuts
  • 1/4 cup olive oil
  • 1-2 tbsp sherry or champagne vinegar 
  • 1 cup cottage cheese
  • sea salt
  • pepper

Veggie dressing:

  • 1/8 cup parsley, chopped
  • 1/8 cup basil, chopped
  • Zest from half a lemon
  • 1 tbsp lemon juice
  • 3 tbsp olive oil 
  • Flaky salt
  • Pepper

The rest:

  • 1 small eggplant (about 6-8 slices per sandwich)
  • 1/2 cup roasted artichokes 
  • 2 tbsp olive oil 
  • Ciabatta bread 

Instructions 

  • Make the romesco: Preheat oven 400. Add peppers, cherry tomatoes and garlic to an oven safe pan and drizzle with olive oil, salt and pepper. Cook for about 20 min, or until tender and the skin can be peeled (check and move around halfway through cooking). Remove and let cool while you prep everything else.
  • When the pepper, tomato and garlic is cool enough to touch, peel the skin and add to a blender (or mortar and pestle) along with the pepper oil from the pan, vinegar and olive oil. Blend and season to taste.
  • Cook the eggplant: Using a mandolin, thinly slice eggplant and add to a baking sheet. Season with salt and press down on each slice of eggplant to remove a little bit of the moisture. This will make the eggplant a bit crispier. Drizzle with about 2 tbsp of olive oil, and pepper. Bake for about 10 min, flipping halfway through. Eggplant should be browned. 
  • Combine veggie dressing in a bowl with eggplant slices and artichokes. Mix until combined. 
  • Toast ciabatta and add creamy romesco to both slices. Add the veggie mix. Close and enjoy!