Aubergine Sandwich

  • Aubergine Sandwich


It’s not your father’s aubergine sandwich.


  • 1 onion
  • ~1-2T minced garlic
  • ~1/3 c sliced celery
  • ½ aubergine, minced
  • 1 tomato, diced
  • ½ green pepper sliced thin
  • 2-3T oil
  • ~1/3 c bread crumbs
  • ~½ c pasta sauce (plus a little more for serving)
  • ~1/3 c shredded cheese
  • 2 sandwich rolls
  • dill, oregano, basil, to taste

Cooking Instructions

Sauté all the veg but the peppers in a medium pan with seasonings and oil. When the eggplant is edible – ~15m – add the bread crumbs and pasta sauce. Mix well and cook another 5 minutes or so, until all the liquid is either absorbed or cooked off. Cut the middle out of the sandwich rolls and stuff them with the veg filling. Top with more sauce and cheese, and microwave to melt cheese, if necessary. Add peppers and cover with removed centre section of bread. (depicted sandwich is still open)

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