Rosemary Grilled Eggplant Sandwich (vegetarian) Recipe

Prepare and slice eggplant

Trim the stem from the eggplant and slice it lengthwise into 1/2-inch thick planks (about 6–8 slices depending on eggplant size). Place slices on a layer of paper towels and lightly salt both sides. Let sit for 15 minutes to draw out moisture and reduce bitterness, then pat dry with paper towels.

Make rosemary-garlic oil

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, the chopped rosemary (1 tablespoon), minced garlic, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined.

Brush and preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush remaining 1 tablespoon olive oil on the grill grates or grill pan to prevent sticking.

Grill eggplant

Brush both sides of each eggplant slice with the rosemary-garlic oil. Place slices on the hot grill and cook 4–5 minutes per side until tender and pronounced grill marks appear. If using a charcoal or gas grill, press gently with a spatula for even contact. Transfer grilled slices to a plate and season lightly with additional salt and pepper to taste.

Toast rolls

Slice ciabatta rolls in half and lightly brush cut sides with a thin layer of olive oil. Place cut sides down on the hot grill for 1–2 minutes until lightly crisped and golden. Remove from heat.

Assemble sandwiches

Spread about 2 tablespoons of Herbed Yogurt Spread on the bottom half of each toasted roll. Layer 2 grilled eggplant slices per sandwich (for 4 sandwiches use 8 slices), add 2 butter lettuce leaves, optional tomato slices, red onion, and a sprinkle of crumbled cheese if using. Drizzle a little of the reserved rosemary-garlic oil or balsamic vinegar over the filling if desired. Top with the roll lid and press gently.

In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon finely chopped rosemary, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste-adjust seasoning. Refrigerate until ready to assemble. This spread should be prepared while the eggplant draws moisture so flavors meld.

If using tomatoes and onion, slice tomatoes about 1/4-inch thick and thinly slice the red onion. Pat tomato slices dry on a paper towel to prevent the sandwich from becoming soggy. Crumble cheese if necessary. Add these to sandwiches at assembly step.