🌿 Eggplant Pesto Sandwich (Easy & Flavor-Packed!)
Looking for a delicious vegan sandwich recipe that doesn’t skimp on flavor or texture? This Eggplant Pesto Sandwich is your new lunchtime hero. Grilled or pan-fried eggplant slices bring a smoky richness that pairs beautifully with garlicky homemade basil pesto and creamy vegan cheese — all layered between crusty toasted bread.
Why You’ll Love This Vegan Eggplant Pesto Sandwich
✅ Hearty & satisfying: Meaty eggplant makes this sandwich feel like a full meal.
✅ Fresh pesto: Homemade basil pesto adds big flavor with minimal effort.
✅ Customizable: Use any bread you love, swap in your favorite greens, or drizzle with chili oil for a kick.
✅ Great for meal prep: You can prep the pesto and eggplant ahead of time.
What Makes This Eggplant Pesto Sandwich Recipe Special?
Unlike many store-bought sandwiches loaded with processed fillings, this one highlights real, plant-based ingredients. The combination of roasted or pan-fried eggplant, juicy blistered cherry tomatoes, and peppery arugula creates a satisfying balance of flavors — earthy, herby, tangy, and creamy.
Pro tip: Let the eggplant slices rest with salt before cooking. It draws out excess water and removes any bitterness!
🔪 How to Make Eggplant Pesto Sandwich
Use a mortar and pestle or a blender. Mash or blend garlic, salt, pine nuts, basil, and vegan parmesan. Slowly stir or stream in olive oil until creamy.
Pan-fry eggplant slices in olive oil until golden and soft. Add garlic and rosemary if desired. Add cherry tomatoes cut-side down, and cook until blistered. Season with salt and pepper.
Toast your bread. Spread pesto, layer on arugula, vegan cream cheese, eggplant, and tomatoes. Drizzle with chili oil if using. Top with the second slice of bread or baguette half.
🌟 Tips for the Perfect Eggplant Pesto Sandwich
- Salt the eggplant first: This draws out excess moisture and bitterness.
- Don’t over-process the pesto: A little texture makes it feel homemade and rustic.
- Layer thoughtfully: Spread cream cheese on the bottom slice to prevent sogginess from the tomatoes or pesto.
- Serve immediately: Best enjoyed while the eggplant is warm and the bread is toasty!
🔄 Ingredient Swaps & Variations
Make this recipe your own! Try these swaps:
- Bread: Use ciabatta, focaccia, or a gluten-free option.
- Greens: Substitute spinach or baby kale for arugula.
- Pesto: Use store-bought pesto for convenience or try a sun-dried tomato version.
- Cheese: Use cashew cream, hummus, or your favorite spreadable vegan cheese.
- Roasting instead of frying: Roast the eggplant at 200°C / 400°F for about 20 minutes for a lower-oil version.
🥗 What to Serve With Your Eggplant Pesto Sandwich
Pair your sandwich with:
- Sweet potato fries or baked chips
- Soup (especially tomato or lentil-based)
- Simple side salad with balsamic dressing
- Pickles or olives for that acidic crunch
- A sparkling lemonade or kombucha for refreshment
🧊 Storage & Make Ahead Tips
- Pesto: Store in a sealed jar with a little oil on top. Keeps for up to 5 days in the fridge.
- Eggplant: Best fresh, but can be stored in an airtight container for up to 2 days and reheated in a skillet or toaster oven.
- Assembled sandwich: Not ideal for long-term storage — gets soggy. Assemble right before serving.
❓ FAQ: Eggplant Pesto Sandwich
Yes! Grilled or pan-fried zucchini slices work well and cook faster too.
Definitely. Freeze it in small cubes using an ice tray, then transfer to a bag. Great for single sandwich servings!
Only if you add the chili oil! It’s completely optional.
Yes, roast or air-fry the eggplant without oil, and use an oil-free pesto base (like blended avocado or soaked cashews with herbs).
Yes! Just use your favorite gluten-free bread or baguette. The rest of the recipe is naturally gluten-free.
💬 Final Thoughts
This Vegan Eggplant Pesto Sandwich is the ultimate combo of hearty, herby, and satisfying — a must-try for anyone craving a fresh, feel-good plant-based meal. Whether you’re meal-prepping for the week or throwing together a quick lunch, this sandwich delivers bold Mediterranean-inspired flavors in every bite.
Head over to the Dr. Vegan Blog to discover nourishing bowls, craveable sandwiches, and fuss-free weeknight meals — all 100% plant-based, all designed to make you fall in love with vegetables.
Eggplant Pesto Sandwich
Equipment
- Food Processor or Blender
- Cast iron skillet or frying pan
- Cutting board + knife
- Tongs
- Small bowl (for mixing)
- Spatula
Ingredients
For the pesto:
- 2 garlic cloves
- Pinch of salt
- 2 tbsp toasted pine nuts
- 1 cup fresh basil leaves
- 2 tbsp grated vegan parmesan (or regular, if not vegan)
- 3-4 tbsp extra virgin olive oil
For the filling:
- 1 medium eggplant (cut into 4-6 thick slices)
- 1 cup cherry tomatoes (halved)
- 2 garlic cloves
- A few sprigs of fresh rosemary (optional)
- Salt & pepper (to taste)
- Olive oil (for frying)
For assembly:
- 2 slices sourdough bread or 1 baguette (halved and toasted)
- A handful of arugula
- 2-4 tbsp vegan cream cheese
- Chili oil (optional, for heat)
Instructions
- 1. Make the pestoOption A – Mortar & pestle:– Mash garlic with salt until smooth.– Add pine nuts and mash.– Add basil and grind into a paste.– Mix in parmesan.– Slowly stir in olive oil until creamy.Option B – Blender or food processor:– Blend all pesto ingredients until smooth, scraping down the sides as needed.
- 2. Fry the eggplant & tomatoes– Heat olive oil in a pan over medium heat.– Fry the eggplant slices for 3–4 minutes per side until golden and soft.– Optionally, add garlic and rosemary to the pan for extra aroma.– When flipping the eggplant, carefully add halved cherry tomatoes (cut-side down).⚠️ They might splatter in the hot oil — use a splatter guard or partially cover with a lid for safety.– Season with salt and pepper. Cook until tomatoes are softened and blistered.
- 3. Assemble the sandwich– Toast your bread until golden and crispy.– Spread pesto on the bottom slice.– Add arugula, then vegan cream cheese.– Drizzle with chili oil if desired.– Layer on eggplant and cherry tomatoes.– Top with the second slice of bread or baguette half.