Eggplant Sandwich Recipe

Julia Mueller | The Roasted Root

This eggplant sandwich recipe calls for kale pesto and makes for a delicious and healthy lunch.

Roasted Eggplant Kale Pesto Sandwich Picture

Eggplant is an over-looked under-appreciated vegetable.

It sits perched on its second story corner shelf in the produce department near the rutabagas, turnips, yucca root and other out casted veggies. The deep purple hue, curvy pear-shaped body makes it a true beauty and yet it is far less admired than the ripe red tomato, the crunchy carrot or the snappy celery stock. 

It’s true: the eggplant is not a ready-to-eat vegetable and the time involved in eggplant preparation doesn’t exactly win it the popular vote.

What one finds underneath the beautiful purple skin is a greenish brownish flesh that is spongy and appears dry. While this sight for sore eyes isn’t something one would be inspired to sink his or her teeth into, the versatile eggplant flesh works miracles for a number of dishes. It can be roasted, sautéed, grilled, used for veggie burger patties, pureed into soup, made into curry and so much more.

Roasted Eggplant Kale Pesto Sandwich Photo

Eggplant, while sitting quietly on the barely reachable produce shelf, is actually very approachable in spite of its shy temperament. Slicing up eggplant, tossing it with oil and a sprinkle of salt and roasting it in the oven doesn’t require too much time and is also one of the tastiest and simplest ways of preparing eggplant.

When eggplant and kale pesto sauce meet each other on the street, they do a double-take as though they have found their mirror image. The two belong together and when you add in rustic bread, melted cheese and avocado, a flash dance of delectable joy ensues. I made kale pesto in order to spread it on sandwiches but you can also use your favorite homemade or store-bought pesto sauce for the recipe.

This easy-to-make vegetarian sandwich melts in your mouth. Once you bite into the toasted ciabatta roll, the rush of flavors and textures make you feel as though you’re enjoying a sinfully unhealthy treat when in fact our shy curvy eggplant friend and its cohort kale pesto make for a nutritious and satisfying meal. WIN!

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Eggplant Sandwich Recipe

    2 Servings


  • 1/2 large Eggplant, sliced into 1/4" rounds
  • 1-2 tablespoons Grapeseed Oil
  • dash of Salt
  • 4 slices Aged White Cheddar Cheese
  • 4 tablespons Kale Pesto
  • 2 rolls Ciabatta, halved hamburger style
  • 1 Avocado


  1. Preheat oven to 375°F.
  2. Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of the slices with grapeseed or olive oil.
  3. Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt.
  4. Roast the eggplant in the oven for 10 minutes. Remove from the oven, flip the eggplant slices and roast another 10 minutes. Again, remove the eggplant from the oven, flip the slices over and cook until eggplant is soft, appears moist and is slightly browned, about another 3 to 5 minutes.
  5. While eggplant is roasting, slice the ciabatta rolls in half (hamburger-wise). Place them on a cookie sheet cut-side up and put them in the oven with the eggplant.
  6. Allow the rolls to crisp up and brown slightly. Once they’re a little toasted, remove them from the oven, smear all slices with kale pesto, put the cheese on top of the pesto and put them back in the oven until the cheese is melted.
  7. Remove eggplant and bread from the oven. Once the eggplant is cool enough to handle, prepare your sandwiches by adding desired amount of eggplant and avocado.
  8. Cut in half and enjoy with soup or salad!


Feel free to substitute gouda for white cheddar cheese.

Cooking Method:
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Related Recipes:
Vegetarian Recipes, Kale Recipes, Healthy Recipes, Sandwich Recipes, Roasted Recipes, Lunch Recipes, Eggplant Recipes
Recipe Yields:
2 sandwiches
Prep Time:
Cook Time:
Total Time:
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Author: Julia Mueller
Recipe Yields: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 sandwich
Servings Per Recipe 2

Amount Per Serving
Calories from Fat 350
Calories 728

% Daily Value*
Total Fat 44g
  Saturated Fat 10g
Sodium 315mg
Total Carbohydrate 65g
  Dietary Fiber 11g
  Sugars 3g
Protein 24g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julia Mueller

About Julia

Julia is known for her healthy, balanced approach to all kinds of recipes, vegetarian and meat alike, on her blog, The Roasted Root. She shares her commitment to delectable vegetarian dishes as a Vegetarian fanatic, proving that you can make the whole family happy without the need for meat.

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