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Eggplant Sandwiches (Sabich)

This is an open face Vegetarian Eggplant Hummus Sandwich on crispy grilled garlic bread with fresh tomatoes and goat cheese.
Course Main Course
Cuisine Mediterranean
Keyword Eggplant Sandwich, Hummus, Vegetarian Sandwich
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 500 kcal

Ingredients

  • For the Eggplant:
  • 1 large eggplant sliced into 1-inch-thick rounds
  • Sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove finely chopped
  • Kosher salt
  • 6 large eggs
  • For the Grilled Bread:
  • 6 - ½ inch slices sourdough bread
  • 3 cloves garlic finely chopped
  • 1/3 cup olive oil
  • For the Toppings:
  • 10 ounces prepared hummus Traditional flavor from Boar’s Head is my favorite
  • 2 heirloom or beefsteak tomatoes sliced into ½ inch slices
  • 8 ounces crumbled goat cheese
  • ½ cup sliced Kalamata olives
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Fresh basil leaves

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the eggplant with sea salt and let it drain in a colander for about 40 minutes to 1 hour.
  3. Wipe away as much salt as possible with a wet paper towel and spread the slices out on paper towels. With a dry paper towel press each slice firmly to remove as much liquid as possible.
  4. Combine the oil and chopped garlic.
  5. Brush the eggplant slices with the olive oil mixture and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
  6. Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
  7. Grilled Bread
  8. While eggplant is roasting, grill bread.
  9. Combine the garlic and the oil until well combined. Brush the mixture on the sliced bread. Let sit for 10 minutes.
  10. Preheat outdoor grill or grill pan on stove on medium high heat. Brush bread on both sides lightly with the garlic oil. Grill bread until golden, 3-5 minutes per side, watching very carefully so it does not burn.
  11. Assemble the sandwiches
  12. On each of the 6 slices of grilled bread, spread 1/4 cup of the hummus, add a few slices of eggplant, sliced tomato, goat cheese and Kalamata olives. Combine the parsley, olive oil and vinegar and drizzle the mixture over the top of the sandwiches. Top with the sliced hard boiled eggs , torn basil leaves and a sprinkle of sea salt and freshly ground black pepper.

Recipe Notes

This sandwich can be transformed to a vegan dish if you omit the cheese and to a gluten free sandwich if you substitute gluten free bread. This sandwich is high protein (eggs, hummus and cheese), a complete meal in a sandwich and a great way to use your summer tomatoes.

Nutrition Facts
Eggplant Sandwiches (Sabich)
Amount Per Serving (1 g)
Calories 500 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 181mg60%
Sodium 567mg25%
Potassium 477mg14%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 4g4%
Protein 18g36%
Vitamin A 1214IU24%
Vitamin C 11mg13%
Calcium 120mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.