Dukkah Roasted Eggplant Sandwich

Makes 4 sandwiches

Roasted Eggplant:

1 Eggplant, sliced in 1/4" rounds

2 Tbsp Dukkah Seasoning

2-3 Tbsp Sicilian Lemon Olive Oil.

Citrus Dill Sea Salt

Fresh Ground Black Pepper

Turkish Salsa:

2 Tomato, seeds removed and small diced

1 Jalapeno, seeds removed and minced

1 Yellow or Orange Bell Pepper, small diced

1 Shallot, minced

2 Garlic Cloves, minced

1 Tbsp Parsley, rough chopped

1 Tbsp Mint, rough chopped

3 Tbsp Sicilian Lemon Olive Oil

1 1/2 Tbsp Vanilla Pomegranate Balsamic

2 tsp Honey

1 tsp Harissa Paste

Juice and Zest of one Lemon

Citrus Dill Sea Salt, to taste


Sliced Sourdough Bread


Goat Cheese

Cucumber, Sliced


1. Preheat the oven to 375F. Place the eggplant on a parchment lined sheet pan. Drizzle the slices with half the olive, sprinkle 1 tbsp of the dukkah over the eggplant and generously season with salt.Flip the eggplant over and drizzle with remaining oil, dukkah and more salt. Bake for 30 minutes.

2. While the eggplant cooks prepare the salsa. Whisk together the olive oil, balsamic, honey, harrisa, lemon juice, zest and salt. Taste and add more salt if needed. In a small bowl combine the tomato, jalapeno, bell pepper, shallot, garlic, parsley and mint. Pour the dressing over the top and gently toss together. Set aside.

3. The eggplant can be warm, or you can chill it before assembling the sandwiches. For the sandwich, grill or toast the bread, spread one piece with mayo and the other with hummus. Top the hummus side with goat cheese, followed by the salsa, sliced cucumbers, eggplant and top with the second piece of bread. Enjoy!

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