Equipment
* optional
Ingredients
Roasted Vegetables
- 1 eggplant, sliced into 1cm thick rounds
- 1 red bell pepper, cored and sliced into wide strips
- 2 roma tomatoes, halved lengthwise
- 1 red onion, peeled and sliced into thick wedges
Marinade
- 30 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 2 garlic, minced
- 2 g dried oregano
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Herb Salad
- 40 g fresh arugula, washed and dried
- 15 g fresh flat-leaf parsley, roughly chopped
- 15 ml lemon juice, freshly squeezed
- 15 ml extra virgin olive oil
Sandwich Components
- 2 ciabatta rolls
- 60 g plain hummus
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, kosher salt, and black pepper.
Add the sliced eggplant, red bell pepper, roma tomatoes, and red onion to the marinade. Toss gently until all vegetables are evenly coated.
Arrange the coated vegetables in a single layer on the prepared baking sheet. Ensure they are not overlapping so they roast rather than steam.
Roast the vegetables in the preheated oven for 25 to 30 minutes, or until the eggplant is tender and the edges of the peppers and onions are caramelized.
While the vegetables are cooling slightly, prepare the herb salad. In a small mixing bowl, gently toss the fresh arugula, chopped parsley, lemon juice, and olive oil.
Slice the ciabatta rolls in half horizontally and toast them until the cut sides are golden and crispy.
Spread an even layer of plain hummus on the bottom halves of the toasted ciabatta rolls.
Layer the warm roasted eggplant, red peppers, red onions, and tomatoes generously over the hummus.
Top the roasted vegetables with a handful of the dressed arugula and parsley salad, then place the top half of the ciabatta roll over the salad to close the sandwich. Serve immediately.
Chef's Notes
- Salting the eggplant slices 15 minutes before roasting can draw out excess moisture, resulting in a creamier texture and a more concentrated flavor.
- Do not dress the arugula and parsley salad until just before assembling the sandwich, as the acid in the lemon juice will quickly wilt the delicate greens.
- Allowing the roasted vegetables to cool for 5 minutes before building the sandwich helps their juices settle, preventing a messy eating experience.
- If you want to add a briny kick, try scattering a few chopped kalamata olives or capers into the vegetable mix just before assembling.
Storage
Refrigerator: 3 days — Store roasted vegetables and salad separately from the bread to prevent sogginess.
