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This Harissa Eggplant Picnic Sandwich is perfect for lunch outings. Made with ciabatta and layered with loads of veggies, pesto & tahini sauce | ThisSavoryVegan.com

Harissa Eggplant Picnic Sandwich

Print Recipe
This Harissa Eggplant Picnic Sandwich is perfect for lunch outings. Made with ciabatta and layered with loads of veggies, pesto & tahini sauce!
Course lunch, Main Course
Cuisine Mediterranean
Keyword eggplant, lunch, party food, pesto, picnic, roasted veggies, sandwich, spring, summer
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5
Calories 490

Equipment

Ingredients

FOR THE EGGPLANT

FOR THE TAHINI SAUCE

FOR THE SANDWICH

  • 1 loaf ciabatta bread halved lengthwise
  • 3 tablespoons vegan pesto
  • 2 small avocados cubed, or sub 1 large avocado
  • 1 12-ounce jar roasted red peppers drained, dried & cut in strips
  • 4 tablespoons sun-dried tomatoes roughly chopped
  • 2 handfuls arugula
  • 1 handful alfalfa sprouts

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Remove the stem of the eggplant and cut it into quarters, lengthwise. Cut the eggplant quarters into 1/4" strips. Sprinkle the eggplant with salt and allow to sit for 10 minutes. Use a paper towel to remove the salt, and the liquid that has come out of the eggplant.
  • While the eggplant is being salted, add the harissa paste, soy sauce, oil and dry seasonings to a bowl. Mix to combine and set aside.
  • Transfer the eggplant slices to the baking sheet and brush both sides of each slice with a light layer of the harissa sauce. Place in the oven on the middle rack for 15 minutes. Flip and cook for another 5 minutes. Remove from the oven and increase the heat to broil. Spray the sliced ciabatta with some oil and place under the broiler until toasted - be sure to keep an eye on it so it doesn't burn. Remove from the oven.
  • While the eggplant is roasting, prepare the tahini sauce. Add all of the ingredients to a bowl and whisk to combine. Add water to thin and adjust the seasonings as needed. Set aside.
  • To assemble, spread the pesto on the bottom half of the ciabatta. Top with the avocado chunks and gently press the avocado into the pesto. Add the eggplant slices, red peppers, sun-dried tomatoes, arugula & sprouts. Spread some of the tahini sauce on the top slice of ciabatta and close the sandwich. Gently press the sandwich down before slicing it into 5 pieces. Serve the sandwiches with any leftover tahini sauce on the side.

Video

Notes

  • Be sure to thoroughly dry off the roasted red peppers so they don't add liquid to the sandwich.

Nutrition

Calories: 490kcal | Carbohydrates: 64g | Protein: 15g | Fat: 22g