Grilled Eggplant & Pesto Sandwiches are a celebration of bold flavors and satisfying textures. The smoky, tender eggplant pairs perfectly with creamy, herbaceous pesto, creating a harmony that’s both indulgent and fresh. In just under 30 minutes, you can craft a meal that feels gourmet yet effortless. The slight char on the eggplant adds depth, while the pesto brings a vibrant, garlicky kick. Each bite is a delightful contrast of soft, crispy, and creamy layers, making it a sandwich you’ll crave again and again.
This recipe is a fantastic way to enjoy a meatless meal without sacrificing richness or heartiness. The combination of grilled eggplant and pesto is not only delicious but also packed with nutrients, offering a wholesome yet decadent experience. Whether it’s a quick lunch or a light dinner, these sandwiches are sure to impress. The aroma of freshly grilled eggplant and basil will fill your kitchen, promising a meal that’s as comforting as it is exciting. It’s a dish that proves simplicity can be utterly irresistible.
Ingredients for Grilled Eggplant & Pesto Sandwiches
- For the sandwiches:
- 1 medium eggplant, sliced into ¼-inch slices
- Drizzle of olive oil, for grilling the eggplant
- 4 ciabatta rolls (toasted if desired)
- A few roasted peppers (optional)
- 1 ball of fresh mozzarella, sliced (skip if vegan)
- 1 avocado, sliced
- Arugula (reserve a few sprigs for sandwiches)
- For the walnut pesto:
- ⅓ cup toasted walnuts
- 1 small clove of garlic
- Big handful of arugula (plus extra for sandwiches)
- Big handful of basil (plus extra for sandwiches)
- Juice of ½ a small lemon
- Sea salt & freshly ground pepper, to taste
- ¼ – ⅓ cup olive oil (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the eggplant: Slice the eggplant and arrange the slices in a single layer on a plate. Sprinkle generously with salt and let sit for 10-15 minutes. Dab off the excess water with a clean towel before grilling.
- Make the pesto: In a food processor, pulse the walnuts and garlic until finely chopped. Add the arugula, basil, lemon juice, salt, and pepper. Pulse again until combined. Slowly add the olive oil while pulsing until you reach your desired consistency (chunky or smooth). Taste and adjust seasonings as needed.
- Grill the eggplant: Preheat a grill or grill pan over medium-high heat. Drizzle the eggplant slices with olive oil and place them on the hot grill. Cook for 2-3 minutes per side, or until grill marks form and the eggplant is tender.
- Assemble the sandwiches: Spread a generous layer of pesto on each ciabatta roll. Layer with arugula, mozzarella (if using), avocado slices, grilled eggplant, and roasted peppers (if desired). Top with a sprig of basil for garnish.
- Serve: Enjoy your Grilled Eggplant & Pesto Sandwiches immediately for the best flavor and texture!
Perfect Pairings: Sauce and Topping Ideas
While the walnut pesto is a star in this recipe, feel free to experiment with other spreads like sun-dried tomato pesto or a creamy tahini sauce. For toppings, try adding caramelized onions or marinated artichoke hearts for extra flavor. If you’re feeling adventurous, a drizzle of balsamic glaze can add a sweet and tangy finish.
Quick Assembly: Time-Saving Tips
To save time, prep your pesto and slice your eggplant the night before. Store the pesto in an airtight container in the fridge and keep the eggplant slices in a bowl of water to prevent browning. When ready to grill, simply pat the eggplant dry and proceed. You can also use store-bought roasted peppers instead of making your own.
Make It Your Own: Recipe Variations
This sandwich is versatile! For a vegan option, skip the mozzarella and add extra avocado or a plant-based cheese. Swap ciabatta for whole-grain bread or gluten-free rolls if needed. If you’re not a fan of walnuts, try pine nuts or cashews in the pesto for a different twist.
Keep It Fresh: Storage and Reheating
These sandwiches are best enjoyed fresh, but you can store components separately for up to 2 days. Keep the grilled eggplant and pesto in the fridge, and assemble just before eating. If you’ve already assembled the sandwich, wrap it tightly in foil and reheat in a toaster oven for a few minutes to maintain the crunch.
Grill Like a Pro: Equipment Guidance
If you don’t have a grill, a grill pan works just as well for achieving those beautiful grill marks. Make sure the pan is preheated and lightly oiled before adding the eggplant. For even cooking, press the slices gently with a spatula while grilling. A cast-iron skillet is another great alternative for a smoky flavor.
Grilled Eggplant & Pesto Sandwiches
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Assemble sandwiches with pesto, arugula, mozzarella and/or avocado, grilled eggplant, roasted peppers, and a sprig of basil.