grilled eggplant & pesto sandwiches
Serves: serves 4
for the sandwiches:
  • 1 medium eggplant, sliced into ¼ inch slices
  • drizzle of olive oil, for grilling the eggplant
  • 4 ciabatta rolls, toasted if you like
  • a few roasted peppers (optional)
  • ball of fresh mozzarella, sliced (skip if vegan)
  • 1 avocado, sliced
arugula walnut pesto:
  • ⅓ cup toasted walnuts
  • 1 small clove of garlic
  • big handful of arugula (plus reserve a few sprigs for the sandwiches)
  • big handful of basil (also reserve a few)
  • juice of ½ a small lemon
  • sea salt & freshly ground pepper
  • ¼ - ⅓ cup olive oil
  1. Slice your eggplant and arrange the slices in one layer on a plate. Sprinkle generously with salt and let it sit while you prep everything else. In a few minutes, it'll become watery, dab off the water with a clean towel before you grill the eggplant.
  2. Make your pesto by pulsing together the walnuts and garlic. Then add arugula, basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. I made my pesto chunky, add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.
  3. Preheat a grill or grill pan. Once it's hot, drizzle your eggplant with olive oil and place on a hot grill. Let each side cook for 2-3 minutes or until nice grill marks form.
  4. Assemble sandwiches with pesto, arugula, mozzarella and/or avocado, grilled eggplant, roasted peppers, and a sprig of basil.
Recipe by Love and Lemons at