Vegan Eggplant Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan eggplant sandwich features roasted eggplant layered with fresh vegetables and a savory sauce on panini bread, then toasted until crispy. It's smoky, fresh, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 eggplant (medium size, peeled, sliced and pre-soaked in slightly salted water for 30 minutes)
- 2 ciabatta buns
- 4 tablespoons vegan mayo
- 1 tomato (sliced)
- ½ cucumber (sliced)
- ½ cup arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce (tamari sauce for gluten-free)
- 1 teaspoon agave syrup or maple syrup
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 681mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 22mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.