Eggplant Recipe

Make quick pickled eggplant

Bring vinegar, water, sugar and salt to a simmer in a small saucepan until sugar and salt dissolve. Place thinly sliced eggplant and garlic in a heatproof jar. Pour hot brine over eggplant, add red pepper flakes, press down so eggplant is submerged, cool to room temperature, then refrigerate at least 1 hour (best 4 hours) before using.

Prepare and roast eggplant, zucchini, and red pepper

Preheat oven to 425°F (220°C). Slice the large eggplant lengthwise into 1/3-inch (about 8 mm) slices. Slice zucchini into 1/4-inch rounds or lengthwise slices. Core and halve the red bell pepper, remove seeds and membranes, then slice into strips. Toss eggplant and zucchini with 2 tablespoons olive oil, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Toss red pepper strips with 1 tablespoon olive oil and a pinch of salt. Roast eggplant and zucchini on a sheet for 20–25 minutes, flipping once halfway, until tender and golden. Roast red pepper on a separate sheet or the same one with space until charred at edges, about 20 minutes; optionally broil 1–2 minutes to blister skin. Remove vegetables and let cool slightly. If desired, peel any blackened skin from red pepper and drain excess oil from eggplant on paper towels.

Blend chickpea purée

In a food processor combine cooked chickpeas, tahini, lemon juice, smashed garlic, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 tsp black pepper. Process until smooth, scraping down sides as needed. Add water, 1 tablespoon at a time (up to 2 tbs), until a thick but spreadable consistency is reached. Taste and adjust salt or lemon as needed.

Make pesto mayonnaise

In a small bowl whisk together mayonnaise, basil pesto, lemon zest and 1/4 tsp salt until smooth. Refrigerate until ready to assemble.

Toast bread (optional)

If desired, halve the forno bread rolls and lightly brush cut sides with olive oil. Toast cut sides on a hot skillet or in a 425°F oven for 3–5 minutes until lightly crisp.

Spread about 2 tablespoons of chickpea purée onto the bottom half of each roll (approx. 1.5 tbs per sandwich).

Spread about 1 tablespoon pesto mayo on the top half of each roll.

Layer roasted eggplant (about 1/2 cup per sandwich), roasted zucchini (about 1/4 cup), roasted red pepper (about 1/4 cup), and 3 halved artichoke hearts (or equivalent) evenly among the four sandwiches.

Top each sandwich with roughly 3/4 oz crumbled feta and about 2 tablespoons of quick pickled eggplant strips to add brightness and acidity.

Close sandwiches, press lightly, slice in half if desired, and serve immediately. If making ahead, keep pickled eggplant and pesto mayo separate until 30 minutes before serving to preserve texture.