Egg & Eggplant Sandwich Recipe

Name: Egg & Eggplant Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced into 1/2-inch thick rounds; Olive oil; Salt and pepper; 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes); 1 medium cucumber, peeled, seeded, and diced; 1 jalapeno, seeded and diced; 1 small garlic clove, crushed to a paste; 3 tablespoons finely chopped flat leaf parsley; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cumin; 2 tablespoons plain yogurt; 1 tablespoon olive oil; 4 pita breads; Hummus; 4 large eggs, hard cooked, peeled, and sliced into rounds; 4 small dill pickles, diced

Servings: persons

1 medium eggplant, sliced into 1/2-inch thick rounds
Olive oil
Salt and pepper
1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes)
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, seeded and diced
1 small garlic clove, crushed to a paste
3 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
2 tablespoons plain yogurt
1 tablespoon olive oil
4 pita breads
Hummus
4 large eggs, hard cooked, peeled, and sliced into rounds
4 small dill pickles, diced

1
First roast your eggplant. Heat your oven to 425u00b0 F. On a rimmed baking sheet lined with parchment paper or a silicone liner, toss the eggplant slices with a generous amount of olive oil and a good sprinkling of salt and pepper. Roast in the oven until tender, about 20 to 25 minutes. Remove. If you're making these ahead, refrigerate them then rewarm them slightly just before using.
2
To make the salad part of the filling, toss the chopped tomato, cucumber, jalapeno, garlic, parsley, lemon juice, cumin, yogurt, 1 tablespoon olive oil, and a sprinkling of salt and pepper together. Refrigerate until ready to use.
3
Sprinkle all the sliced eggs with salt and pepper. Then, to assemble your sandwiches, first warm the pitas. You can cut them in half and stuff the filling in them, or you can pile the fillings on top of each pita. Spread each pita with some hummus, then top or stuff with some slices of eggplant, some of the tomato-cucumber salad, one sliced hardboiled egg, some pickle, and any additional salt and pepper to taste.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium eggplant, sliced into 1/2-inch thick rounds, Olive oil, Salt and pepper, 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes), and more.

Yes, Egg & Eggplant Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg & Eggplant Sandwich

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