Eggplant with Peppers and Beans Sandwich (4)

by | May 29, 2019 | Recipes, Sandwhiches | 0 comments

Middle Eastern inspired sandwich has fresh bold flavors both in the vibrant roasted pepper and creamy eggplant and bean mash. A healthy vegetarian delight for those summer picnics!


  • 1 eggplant, cut into 1/4-inch slices
  • 1/4 cup
  • 1 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper
  • 1 cup cannellini beans, rinsed
  • 1 clove garlic, chopped
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sliced roasted red peppers
  • Cos Lettuce leaves
  • 8 slices foccacia, halved


Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.

Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.

Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.