Make Ahead

Egg & Eggplant Sandwich

September 15, 2014
3 Ratings
Author Notes

After missing out on ever getting an egg and eggplant sandwich from the Clover Food Lab food truck in Boston, I decided to have a go at making my own. I did a little research and discovered that egg-eggplant sandwiches are actually a classic Iraqi-Israeli dish. It's a delicious layering of Middle Eastern flavors—garlic, lemon, eggplant, eggs, parsley, cucumber, tomato, tahini... My version is inspired by several different versions I found in my reading. I think this works as a meal pretty much any time of day though I like it for breakfast or lunch. If you're making them for breakfast, it really helps to have prepped the components ahead of time, and then all you have to do in the morning is assemble. —fiveandspice

Test Kitchen Notes

Featured in: How to Turn 7 Eggplants Into a Week of Meals. —The Editors

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
  • 1 medium eggplant, sliced into 1/2-inch thick rounds
  • Olive oil
  • Salt and pepper
  • 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes)
  • 1 medium cucumber, peeled, seeded, and diced
  • 1 jalapeño, seeded and diced
  • 1 small garlic clove, crushed to a paste
  • 3 tablespoons finely chopped flat leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons plain yogurt
  • 1 tablespoon olive oil
  • 4 pita breads
  • Hummus
  • 4 large eggs, hard cooked, peeled, and sliced into rounds
  • 4 small dill pickles, diced
In This Recipe
  1. First roast your eggplant. Heat your oven to 425° F. On a rimmed baking sheet lined with parchment paper or a silicone liner, toss the eggplant slices with a generous amount of olive oil and a good sprinkling of salt and pepper. Roast in the oven until tender, about 20 to 25 minutes. Remove. If you're making these ahead, refrigerate them then rewarm them slightly just before using.
  2. To make the salad part of the filling, toss the chopped tomato, cucumber, jalapeno, garlic, parsley, lemon juice, cumin, yogurt, 1 tablespoon olive oil, and a sprinkling of salt and pepper together. Refrigerate until ready to use.
  3. Sprinkle all the sliced eggs with salt and pepper. Then, to assemble your sandwiches, first warm the pitas. You can cut them in half and stuff the filling in them, or you can pile the fillings on top of each pita. Spread each pita with some hummus, then top or stuff with some slices of eggplant, some of the tomato-cucumber salad, one sliced hardboiled egg, some pickle, and any additional salt and pepper to taste.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.