Ingredients
Roasted Eggplant
- 4-5 slices eggplant (about 1/4-inch thick)
- 1 tbsp olive oil, plus more to dress sandwich
- Salt, pepper, and smoked paprika, to taste
Sandwich Assembly
- 2 slices sourdough bread
- 1-2 slices tomato (heirloom preferred)
- 4-5 thin cucumber slices
- 2 slices purple onions
- 1/2 an avocado, sliced
- Small handful broccoli sprouts (or arugula or spinach)
Creamy Roasted Garlic Spread
- 2 cloves garlic, roasted
- 1/4 cup mayo (Kewpie recommended)
- 1 heaping tbsp cream cheese
- 1 tsp yellow mustard
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped cilantro leaves
- Salt and pepper to taste
Instructions
- Prepare the Roasted Garlic: Roast 2 cloves of garlic until soft and fragrant. This can be done by wrapping the cloves in foil and baking at 400°F for about 20 minutes or until golden and tender.
- Make the Creamy Roasted Garlic Spread: In a small bowl, mash the roasted garlic cloves and mix with 1/4 cup mayo, 1 heaping tablespoon cream cheese, 1 teaspoon yellow mustard, 1 tablespoon each of freshly chopped chives and cilantro leaves. Season with salt and pepper to taste. Stir until smooth and well combined.
- Roast the Eggplant: Preheat oven to 425°F (220°C). Brush eggplant slices on both sides with 1 tablespoon olive oil and season with salt, pepper, and smoked paprika. Arrange slices on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through until tender and browned.
- Prepare the Sandwich Components: While eggplant roasts, slice the tomato, cucumber, onions, and avocado. Lay out your sourdough bread slices and have your fresh greens ready.
- Assemble the Sandwich: Spread a generous amount of the creamy roasted garlic spread on each sourdough slice. Layer the roasted eggplant slices on one piece of bread, then add tomato, cucumber, onion, avocado slices, and a handful of broccoli sprouts. Drizzle a little olive oil over the filling if desired.
- Finish and Serve: Top with the remaining slice of bread, cut the sandwich in half if preferred, and serve immediately for the best flavor and texture.
Notes
- You can substitute the broccoli sprouts with arugula or spinach to suit your taste.
- Adjust the seasoning of the garlic spread with more mustard or herbs if desired.
- For a vegan version, replace mayo and cream cheese with vegan alternatives.
- To add an extra layer of flavor, you can lightly toast the sourdough bread before assembling.
- Leftover roasted eggplant can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
