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5 from 2 votes

Grilled Eggplant Sandwich

Grilled eggplant sandwich is the perfect lunch. This sandwich is made with grilled eggplants, olives, onions, capers, hummus and other delicious ingredients. 

Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 303kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 Italian eggplants
  • 2 tsp salt
  • 1 tbsp olive oil
  • 4 pita breads
  • 4 tbsp Lantana Sriracha Carrot hummus
  • 1/3 cup green olives
  • 1/3 cup kalamata olives
  • 1 tbsp capers
  • 1/2 cup quick pickled onion See notes
  • 1/2 cup marinated artichoke hearts
  • 1 1/2 cup fresh greens

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

To make quick pickled onion, peel a red onion and slice it thinly and place it in a bowl. Pour 1 cup water, 1/4 cup apple cider, 1/4 cup white vinegar into a sauce pan. Add 1 tbsp sugar and 1 tsp salt to the water and vinegar mixture and bring it to a rolling boil. Simmer for 5 minutes and pour it over the onions. Let it sit for 15-20 minutes and then use the onions in the sandwich. 

Nutrition

Calories: 303kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 1968mg | Potassium: 592mg | Fiber: 9g | Sugar: 8g | Vitamin A: 391IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg