This sandwich was born on a night when I had nothing planned, a lonely eggplant in the fridge, and hungry people to feed. I sliced it, grilled it, added a little garlic mayo, tomato, and fresh basil — and suddenly we had something that felt gourmet. The smoky eggplant paired with the creamy spread and toasted bread was so satisfying, no one asked where the meat was. It’s now one of my favorite summer lunch or light dinner recipes.

Ingredients

For the eggplant:

• 1 large eggplant, sliced into ½-inch rounds

• 2 tbsp olive oil

• Salt and pepper, to taste

For the sandwich:

• 4 sandwich rolls or ciabatta, sliced and lightly toasted

• ½ cup mayonnaise or vegan mayo

• 1 garlic clove, minced

• 1–2 tomatoes, sliced

• Fresh basil or arugula

• Optional: mozzarella or dairy-free cheese slices

Instructions

1. Preheat grill or grill pan to medium-high heat.

2. Brush eggplant slices with olive oil and season with salt and pepper.

3. Grill eggplant for 3–4 minutes per side, until tender and nicely charred.

4. In a small bowl, mix mayonnaise and minced garlic.

5. Toast sandwich rolls if desired, then spread garlic mayo on both sides.

6. Layer grilled eggplant, tomato slices, fresh basil or arugula, and optional cheese.

7. Press sandwiches gently and serve warm.

Sarah’s Tips

• For even more flavor, marinate the eggplant in balsamic and herbs before grilling.

• Add a drizzle of balsamic glaze for that restaurant-style finish.

• These are great wrapped in parchment and packed for a picnic or beach day.

Nutrition (Per Sandwich, without cheese):

• Calories: 320

• Protein: 6g

• Carbs: 35g

• Fat: 18g

• Fiber: 5g

• Sugar: 5g