This broiled eggplant sandwich is packed full of flavorful vegetables and smothered with a lemony avocado mash. Perfect for lunch or dinner, it’s incredibly satisfying!
Every so often, I find myself craving A TON of fresh veggies.
In all honesty, that craving usually follows a weekend sweets bender. Complete with five flavors of ice cream(!) and a hard sugar crash by Sunday evening.
After years of holiday candy fests and too many batches of toaster oven chocolate cookies I can confidently state that the best medicine for any self-induced sugar coma is a good ol’ fashioned vegetarian sandwich.
Not a boring cheese and tomato one though but an EPIC and easy broiled eggplant sandwich!
Imagine buttery broiled eggplant slices sandwiched between toasted whole grain bread and slathered with a tangy mash of avocado, lemon and feta.
Is your mouth watering already?
Don’t stop yet. Pile those sammies high with ALL the vegetables you have on hand!
Roasted red peppers go great with eggplant. We always keep a jar around for making tortilla pizzas with sun-dried tomatoes and spinach or our favorite roasted red pepper, carrot and hummus sandwich.
Next, toss on crunchy cucumbers, crisp lettuce, a handful of fresh basil and a few slices of red onion. They’ll add loads of texture and flavor making each bite crispy, creamy, crunchy, and bright.
Now I know what you’re thinking…Eggplant? Easy? Really?
With all those rules for salting, draining, and patting dry, eggplant does have a reputation for being difficult to cook.
But with a simple fork and the magic of your toaster oven’s broiler you can make eggplant that’s tender, browned and creamy without all that fuss.
First about the fork, cause I know you’re curious.
Piercing the eggplant’s skin with a fork keeps it from turning tough and chewy when cooked. Work your way up and down the eggplant making rows of little dots with your fork. Then cut it into ½-inch slices for broiling.
If you’ve never used your toaster oven’s broiler, it’s a lot like grilling. Except the heat is coming from above instead of below. It’s great for cooking vegetables and caramelizing broiled mango for a quick breakfast.
A Few Broiling Tips:
- Our Breville toaster oven recommends the top rack position and no preheating for the Broil function but yours may be different so make sure to check the manual.
- Use a broiler-safe pan. I like to use the metal pizza pan that came with our toaster oven because it fits more slices.
- Since the heat comes from only one direction, make sure to flip your eggplant once the first side has browned.
- The broiler will be wicked hot. Be careful and watch the eggplant closely at the end so it doesn’t burn. A blackened (as in charcoal) eggplant sandwich won’t taste nearly as satisfying.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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Broiled Eggplant Sandwich Recipe
Ingredients
- 1 small Eggplant 9 to 10 ounces
- 5-6 teaspoons Oil like grapeseed or avocado oil
- Salt and Pepper to taste
- 1 Avocado small, seeded and peeled
- zest of one Lemon medium
- 2 teaspoons Lemon Juice
- 2 tablespoons Crumbled Feta Cheese
- Salt and Pepper to taste
- 1/8 teaspoon Crushed Red Pepper Flakes optional
- 4 slices Whole Grain Bread toasted
- half a small Cucumber cut into 1/4-inch slices
- 1/2 cup Roasted Red Peppers in Water drained and chopped
- 4 thin slices Red Onion
- 1 handful Fresh Basil Leaves torn into pieces
- 3 leaves Crisp Lettuce torn into pieces
Instructions
- Use a fork to prick the eggplant all over. Apply just enough pressure to pierce the skin not jab it deep into the flesh. Cut the eggplant crosswise into 1/2-inch thick slices.
- Arrange the eggplant slices in an even layer on the broiler pan. Brush with oil and sprinkle with salt and pepper. Flip slices over and repeat.
- Adjust the wire rack in your toaster oven to the top position. Turn the function dial to Broil and set the temperature on high.
- Broil eggplant until the skins have softened and the flesh is golden and browned, about 5 to 6 minutes per side.
- Place avocado in a small bowl and mash with a fork until chunky.
- Stir in lemon zest and juice. Add feta cheese and mix well. Season with salt, pepper and red pepper flakes to taste.
- Divide avocado mash evenly among the toasted bread slices.
- Top two slices with lettuce, cucumbers, eggplant, red peppers, basil and red onion.
- Top sandwiches with remaining slices and enjoy!