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Easy Mediterranean Eggplant Sandwich Recipe for Healthy Lunches - Simple, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 slices whole-grain or sourdough bread (or 2 large ciabatta rolls)
  • 1/2 cup hummus (classic or roasted red pepper)
  • 1 small cucumber, thinly sliced
  • 1 medium tomato, sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup pitted Kalamata olives, sliced
  • 1/4 cup crumbled feta (use vegan feta if desired)
  • 1 handful fresh arugula or baby spinach
  • 2 tablespoons chopped fresh parsley or basil
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar (optional)

Method
 

  1. Prep the eggplant: Heat oven to 425°F (220°C). Line a baking sheet with parchment. Lay eggplant slices on the sheet.
  2. Season: Brush both sides with olive oil. Sprinkle with oregano, smoked paprika, garlic powder, salt, and pepper.
  3. Roast: Bake 18–22 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
  4. Toast bread (optional): Lightly toast slices or warm the rolls for better texture and structure.
  5. Make a quick herby finish: In a small bowl, mix lemon juice and red wine vinegar with the chopped parsley or basil. Drizzle a little over the warm eggplant.
  6. Assemble: Spread hummus on each bread slice. Layer on eggplant, cucumber, tomato, red onion, olives, and arugula. Sprinkle with feta.
  7. Close and serve: Top with the second slice of bread. Press gently, slice in half, and enjoy warm or at room temperature.