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Salads & Sandwiches >  Vegetarian >  Vegan Eggplant Sandwiches >

 

Vegan Eggplant Sandwiches

 

Patties:

• 1 large eggplant

• 2-3 tsp. Himalayan salt

• 1 C multigrain breadcrumbs

• 1/2 tsp. dried oregano

• 1/4 tsp. black pepper

• 1/2 C almond milk or soy milk

• 1/2 C all-purpose flour

• 1-1/2 C of vegetable oil (for frying)

Filling:

• Organic hummus

• 1 organic tomato, sliced

• Organic sprouts

• Organic fresh mixed greens (to personal preference)

Cut the eggplant into approximately 1/2" thick rounds; this should result in about eight larger rounds with about 1/3 of the eggplants remaining. If desired, make mini rounds with remaining eggplant. Place the eight rounds on a rack; sprinkle salt over each side of the eggplant slices to remove excess water. Allow to stand for about thirty minutes. Rinse the eggplant rounds under water; pat dry with a clean towel or paper towel. In a shallow bowl, mix together breadcrumbs, oregano, salt and black pepper. Coat the eggplant rounds in flour, then dredge in almond milk. Place rounds bake into breadcrumb mixture. In a large skillet, fry eggplant patties until golden brown on both sides, flipping over once. Once cooked, allow to cool slightly.

To assemble sandwiches, use two patties per sandwich. Spread hummus onto both sides of the patties. The amount of hummus will vary based on individual preference (1/2" is typical). Add sliced tomato on top of the hummus and then add sprouts. If desired, add other mixed greens to preference. Once assembled, place two pieces of eggplant together to serve.

Note: Recipe yields about four sandwiches.

 

*Recipe Source: Jenny Zhang.

*Vegan Eggplant Sandwich images (C) Jenny Zhang. Click on image above to view larger size in a new window.

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