Eggplant Pesto Sandwich

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This Eggplant Pesto Sandwich is a flavor-packed vegan delight layered with smoky pan-fried eggplant, homemade basil pesto, creamy vegan cheese, and peppery arugula — all tucked into toasted sourdough or baguette. It’s the perfect handheld meal for summer lunches, quick dinners, or weekend picnics!

Servings sandwiches

Prep Time 10

Cook Time 15

Total Time 25

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)

US Customary - Metric

Instructions

1. Make the pesto
Option 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.

Nutrition

Calories: 572kcalCarbohydrates: 55gProtein: 15gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 3mgSodium: 538mgPotassium: 886mgFiber: 10gSugar: 14gVitamin A: 1092IUVitamin C: 26mgCalcium: 165mgIron: 5mg

Calories: 572kcal

Cost: $6–$8 (USD)

Course: Lunch, Main Course, sandwich

Cuisine: Mediterranean

Keyword: eggplant pesto sandwich, grilled eggplant sandwich, plant-based lunch ideas, vegan eggplant sandwich, vegan pesto sandwich