Roasted aubergine and feta sandwich recipe

Roasted aubergine and feta sandwich recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Slices of grilled aubergine, tomato and feta cheese are served in a roll with garlic mayo and fresh basil leaves. This is one of my favourite sandwiches of all time!

3 people made this

IngredientsServes: 2

  • 1 small aubergine, halved and sliced
  • 1 tablespoon olive oil, or as needed
  • 4 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 2 sandwich rolls, split and toasted
  • 1 tomato, sliced
  • feta cheese, crumbled
  • fresh basil leaves

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat the oven grill. Brush aubergine slices with olive oil; place them on a baking tray and cook on the top shelf for 10 minutes, or until crispy and softened.
  2. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with slices of aubergine, tomato, feta cheese and basil leaves.

Recently viewed

Reviews & ratingsAverage global rating:(234)

Reviews in English (173)


Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.-28 Jul 2007

by Bethany

Mmmmm! I really liked this recipe. I did change a few things though. First of all, I would peel the eggplant. The skin on mine got a little tough after it was cooked, and slice the eggplant into 1/2-inch slices. When they're too thin, they do come out crispy! Instead of brushing with oil, I sprayed the slices with cooking spray and dusted with salt and pepper. I used light mayo and reduced the amount to cut calories. I added 1/4-1/2 tsp garlic powder instead of the garlic cloves because I was short on time. It was delicious!-10 Aug 2004

by Tania

Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill, and I used Portuguese rolls. My husband and I couldn't stop raving about them. This sandwich now has a place of honor in my repetoire.-28 Mar 2006

Recipe Summary

  • 1 large eggplant, sliced into 1/4-inch thick rounds
  • ½ red bell pepper, seeded and sliced lengthwise into 4 strips
  • ½ green bell pepper, seeded and sliced lengthwise into 4 strips
  • ½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
  • ½ orange bell pepper, seeded and sliced lengthwise into 4 strips
  • ¼ cup olive oil
  • 1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh basil
  • 1 tablespoon ground oregano

Preheat an outdoor grill for high heat and lightly oil the grate.

Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning coat well.

Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.

Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

How to make grilled lamb steak sandwich with whipped feta, roasted aubergine and pickled onions

At first glance, nothing could be simpler than a sandwich. And as a nation, we eat enough of them that we should be able to do it blindfolded. But it’s surprisingly easy to get a sandwich wrong.

You’ve got to get the fillings right. Too much and it’s a mess and too little and your sandwich tastes like – well, two pieces of bread.

Then of course there’s the choice of bread. You need something that is substantial enough to handle fillings but not so substantial that you need a fork and knife to cut it. And soggy bread – the cardinal sandwich sin – is an absolute no-no.


We tend to get into sandwich ruts too. We’ll eat the same sandwich day in and day out. Nothing wrong with ham and cheese but nothing wrong with trying something different, like this grilled lamb steak sandwich.

It’s served with whipped feta and aubergine that’s roasted and brushed with tart pomegranate molasses. Pickled onions add a bit of crunch and more acidity which helps to cut through the richness of the lamb.

You could happily substitute leftover roast leg of lamb or roast chicken for the lamb steak or skip it altogether and make this a vegetarian sandwich.

For a vegan option, exchange the whipped feta for creamy hummus. Better yet, bring the ingredients to the table in bowls and let everyone make their own sandwich. Make sure the bread is the best you can find, either homemade or quality store bought, like this white potato sourdough loaf from London’s The Dusty Knuckle.

Grilled lamb steak sandwich with whipped feta, roasted aubergine and pickled onions

2 lamb steaks, bone in, about 400-500g total weight
1 tbsp olive oil
1 tbsp sumac
​Small bunch of oregano about 5g, leaves only
1 garlic clove, minced

1 aubergine, sliced into ¾cm rounds
Pomegranate molasses
Olive oil

200g feta, crumbled
75g cream cheese

1 red onion, sliced thinly
½ tsp cumin seeds
100ml red wine vinegar
Generous pinch of salt

Preheat oven to 220C. Place the olive oil, sumac, oregano leaves, and minced garlic in a bowl and stir. Rub the mixture into the two lamb steaks and leave to marinade for a few hours or overnight in the fridge.

To make the pickled onions, place the sliced onion, cumin seeds, red wine vinegar and salt in a jar. Put the top on and give it a vigorous shake. Shake again every few minutes. The onions are ready in 15-20 minutes.

Place the aubergine slices onto a baking sheet and brush both sides with olive oil. Season with salt and roast in the oven for around 9-10 minutes, then turn and roast on the other side until the slices are nicely browned. Pour a couple of tablespoons of pomegranate molasses into a bowl and brush onto the aubergine slices and roast for another few minutes. Remove from the oven and set aside until ready to assemble the sandwiches.


To make the whipped feta, blitz the feta cheese and cream cheese in a blender until smooth. If the mixture is too thick, you can add a drizzle of water. The mixture should be thick but spreadable. Add a small drizzle of oil and blitz again then spoon into a bowl.

Remove the lamb steaks from the marinade, sprinkle generously with salt and grill until cooked to your liking. Allow to rest for 5 minutes or so then remove the bone and slice.

To assemble the sandwiches, spread some of the whipped feta onto a slice of bread. Top with slices of lamb and aubergine and finish off with the quick pickled onions.


Wash and clean the eggplant and peppers. Peel the tomatoes and cut them into small cubes. Minced the garlic. Cut into halves the eggplant and with a knife make a small holes and stuffed a few garlic cloves, drizzle with olive oil, salt and black pepper and bake the eggplant and peppers in the oven on 425 until they have a nice golden crust or until ready. Put them in a bowl and cover tightly with a lid or foil to soften. Leave for about 10-15 minutes. Then peel the flakes of the peppers and the with a spoon, scoop out the eggplant from his skin. Cut into cubes. Using a blender, pure the eggplant. In a bowl add the eggplant, tomatoes and peppers, minced garlic, salt pepper, parsley, lemon juice, olive oil and mix them very well until they are relatively smooth. Sprinkle more fresh parsley and feta cheese on top. Serve at room temperature with grilled bread.

Melanzane Sandwich

A sandwich winner! The roasted aubergine is rich and indulgent, almost meaty and it lends luscious creaminess to the bread.

(1 votes, average: 2.00 out of 5)

The Botanic Garden Harmony range from Portmeirion is absolutely gorgeous. I love the butterfly print and it's perfect for dining alfresco, dinner parties and everyday dining.

Their British-made products not only look amazing and are great quality, but they're dishwasher safe (always a bonus to me!). I love the blending of modernity with a classic retro look for this range. It's fun and stylish.

The range, made in Stoke-on-Trent, England, is really durable, so I&rsquove been able to use it daily and not have to hide it away for special occasions. Because every day should be a special occasion. So don't fear taking it into the garden. With this butterfly pattern, it belongs there amongst the flowers.

Dishwasher safe, microwave safe, freezer safe, oven safe up to 170°c.

Disclosure: Portmeirion commissioned this recipe. As ever, all opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts.

Roasted tomato and aubergine salad with feta and pine nuts

I am so excited about this one! I know the title&rsquos a bit of a mouthful, but it&rsquos okay because that&rsquos what makes this salad so amazing &ndash so many tasty bits. I think I might have found my new default &lsquomake this now to make Becca happy&rsquo meal. Roasted tomatoes and aubergine, topped with fresh herbs, crumbled feta and pine nuts, along with a good drizzle of extra virgin olive oil. This is SO good. Plus it only takes about ten minutes of actual effort, which is another reason that it&rsquos perfect for making me happy. Great food with next to no effort = happy bunny.

Aubergine seems to be the Marmite of vegetables &ndash you either love it or you hate it. I see a lot of people saying that they&rsquove never had it cooked properly, or they&rsquove never found a way to make it taste good. To them, I say: make this. This will make you love aubergine like I do (i.e. a lot).

By the way, am I allowed to call this a salad? Even though it&rsquos full of cheese and nuts and other non-salady ingredients? I&rsquom going to say yes, because it makes me feel virtuous. Since nobody seems to know the actual definition of the word &lsquosalad&rsquo, I&rsquom going to go ahead and say that any vegetable-based dish can be considered a salad, which is great because it means that pretty much everything I eat can be considered one. Now I can tell people I eat salad for lunch every day (and actually, I&rsquod be happy to if it was always as good as this).

Of course you can switch this salad up however you like &ndash I&rsquom thinking that next time I&rsquoll give it a little glug of balsamic on top, or some black olives, or maybe I&rsquoll add some roasted courgette slices to the aubergine&hellip I&rsquoll stop before I get too carried away, but you get the idea. Just go with your favourites.

We had this between two of us for lunch, with some pitta bread on the side, but if you&rsquore having it as a full main meal it&rsquoll only serve one &ndash scale the recipe up accordingly.

Aubergine Quiche

I’m not quite sure whether this Aubergine Quiche recipe is correctly named, as it seems to take inspiration from the creaminess of a quiche but with the versatility of an omelette or frittata. This heavenly mix of mediterranean flavours makes a great option if you’re trying to avoiding the traditional pastry base or just looking for a tasty, meat-free meal.

The aubergine, tomatoes and peppers are roasted in olive oil and garlic, to make a satisfyingly rich, squidgey base for the creamy cheese quiche mixture on top.While the tomatoes and red peppers bring a wonderful colour and tangy sweetness avoiding any risk of over-richness.

It’s well worth doubling up the quantities here to make enough for left-overs , as it’s excellent cold and tastes even better the next day.

Aubergine sliders recipe

Jessica Dady March 6, 2020 10:00 am

These aubergine sliders make a great alternative to a veggie burger.

For anyone trying to cut back on carbs, think of this aubergine sliders recipe as base-free pizzas. When baked, aubergines turn deliciously soft and nutty in texture. We’ve topped them with a stringy gruyere but any cheese you fancy will work, try salty crumbled Feta and some sliced black olives for a Greek twist or sliced buffalo tomatoes, basil and gooey mozzarella for an Italian influence.

Like aubergine? You’re going to love our popular baked aubergine recipe!

Related Video

FA-BU-LOUS! Especially if you add an italian onion + garlic slivers to caramelize on the sheet. Would have rated it 5 forks.

Made this after letting the cubed eggplant drain off with salt for 24 hours. Cut up one onion and one clove garlic, and used cherry tomatoes, halved, all from our garden. Didn't have fresh oregano so used 2 generous tablespoons of marjoram. Followed the rest of the recipe and served on a bed of quinoa and it was DELICIOUS!

Yummy! This turned out great. I added onion and zucchini. I used balsamic vinegar and rosemary instead of sherry and oregeno. I served it over brown rice with rosemary pork chops . So good.

This was OK. I even added a bit of garlic at the end, and a touch of fresh basil and thyme along with the oregano. Still, not enough flavor for a do-over.

This is a comment. Recipe looks delicious, I appreciate the advice for omitting the feat as my husband is on a salt-restricted diet.

This dish is outstanding! It is a 4 . It is easy to make and I make it about once a week. If I don't have fresh oregano I use dried.

Whoops, forgot to rate it. 3 forks because I think it's much too bland without additional vegetables and without being served with rice or something.

This was an excellent recipe to build upon. I followed the advice someone wrote below and added garbanzo beans--such a good addition! I also added onions and zucchini for more vegetable flavor. I didn't have couscous, so I served this on a bed of white rice. So filling and hearty, I am definitely going to make this again when winter hits!

This recipe is spectacular. I've made it without the feta cheese and with. It's great (although different) either way. It's important to prepare the eggplant in advance (cut up as called for in recipe sprinkle with kosher salt to draw out the bitter juices then put in collander to drain - I left it overnight but shorter time is ok as well).

We loved this dish. It was easy to prepare, and it tasted even better the next day.

Very nice for a week night.

Only made the roasted eggplant which was wonderful. I salted the eggplant for 30 minutes to draw out the bitterness -- rinsed and proceeded with the recipe. The olive oil and sherry vinegar makes this recipe. In place of feta cheese I served the eggplant with drizzled sour cream that had a squeeze of lemon juice, salt and minced onions. Will make again.

This was perfect as is (and great with simple couscous, as suggested.) I also like the idea of adding some onions and maybe peppers. But for the garlic, I am curious as to how others added this. as whole cloves, to roast with the eggplant? Or did you roast it separately and add it later? Or was it peeled? Just loved it!

I followed some others tips of adding fresh herbs and garlic which was great. I also made this dish into a sandwich with the addition of a few thin slices of prosciutto on toasted roll. Yumm!

Healthy, delicious and easy. Like others, I added garlic and rosemary. The whole house smelled wonderful while this was roasting in my oven. I doubled the recipe for 8 guests, and there wasn't a drop left.

Easy, fast, and it was delicious. I will make it again.

Delicious! Light, healthy, quick, and easy. Instead of fresh tomatoes, I used a drained can of tomatoes. Also added thyme, an onion and a few cloves of garlic. Would definitely make it again.

I have made this twice. First time I made it exactly per recipe for a party. It was delicious served over couscous at room temperature. Second time I added a can of garbanzos and more tomatoes and cooked for only 30 minutes. I think it's tasty but could use more spice. I might add additional vegetables, more oil and vinegar. I will also reduce the cooking time further. Overall, a recipe that's perfect for personalization.

This was wonderful! I served it with some bread and the Orzo with Feta, Tomatoes and Dill recipe from this site--I just cut back on the feta in both so it wouldn't be overwhelming. The whole family loved it, even the ten month old!

Yum yum! the second time around I had to make some changes to use what I had on hand. I used a mix of herbs (oregano, basil and parsley) and added some olive bc I only had goat cheese which doesn't have the tanginess that feta cheese has. I served it w some israeli couscous. Delicious! I think, this dish can be taken in many directions! capers maybe?

Wow! This recipe was truly amazing!! Instead of serving it over couscous, I used it as the topping for bruschette. Everything the same as in the recipe except I used basil instead of oregano (didn't have any). For the bruschette, used a baguette, cut up in 1/2 inch slices, toasted in the oven, and covered with olive oil and crushed garlic as the base. When the crostini were toasted, I topped them with the eggplant/tomato mixture as per this recipe. At the very end, I crumbled the feta cheese on top of the crostini. Unbelievable!! I wish I had made more. This makes a fabulous appetiser and so much easier than the ɾggplant bruschette' recipe on here (which is ridiculously time-consuming). Have resolved to make this again as soon as possible to serve as an appetizer at my next dinner-party.

So fast and easy! I added some minced garlic and used red wine vinegar, and serve with couscous and a bit of fresh basil from the garden. I only baked it for 20 minutes at 450, and it was perfect.

Wow. Can't understand the low reviews. Made this with canned tomatoes and dried oregano at the last minute, tossed it with israeli couscous, and it was outstanding - healthy and delicious! My husband proposed making it a weekly staple.

Disappointing--even with a bit of garlic and kalamata olives, this dish lacked seasoning--or something to give it some pizzazz.

Made this with some of my home-grown eggplant and tomatoes earlier this year. I was a little underwhelmed by it - it was lacking something for me. It was quick and easy, though, and I'll make it again but I'll probably find something to add to it for flavor (maybe some Kalamata olives as someone else did).

Watch the video: Μελιτζάνες στο φούρνο με φέτα και σάλτσα ντομάτας Super καλοκαιρινή συνταγή (May 2022).


  1. Maclean

    I absolutely agree with you. There is something about that, and I think it's a good idea.

  2. Westbrook

    does not agree at all

  3. Dikesone

    I can look for the reference to a site on which there are many articles on this question.

  4. Ike

    I'm sorry, but in my opinion, you are wrong. I'm sure. We need to discuss. Write to me in PM, it talks to you.

  5. Mautaxe

    whether there are analogues?

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