Egg & Eggplant Sandwich
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MrsFalcon July 26, 2022
This was delicious - I have a lot of eggplant right now and this has been added to the dinner rotation! The 'dressing' could be its own side - so good! - and I'm probably going to add some radishes because we have a lot of those, too!
Linda D. September 4, 2018
Made this again for lunch, Emily, and I served bread and butter pickles on the side. Liked the sweet more than the dill pickles, even though I like dill pickles.
Linda D. August 26, 2018
Made it this for lunch today, Emily, and greatly enjoyed the contrast of flavors. I peeled the eggplant and brushed with olive oil before roasting. The next time I will swap bread and butter pickles for the dill for a sweet change.
Cheryl July 25, 2017
Scrumptious! Now I will be craving this. Love the roasted eggplant and I will be doing that again this summer. I diced the cooked eggplant. Instead of yogurt, I made it vegan by making a garlic tahini sauce via the NY Times (https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce). I also had homemade dukkah on had and sprinkled that on the eggs. I used Trade Joe's Cilantro and Jalapeno Hummus. Served it on brown rice tortillas as a wrap. So many wonderful flavors!
Lauren F. October 7, 2014
What makes this dish for me is "ambah," an Indian-spiced mango sauce. Something like a mango chutney should do the trick, because ambah is pretty hard to find in the west...
Meredith B. September 20, 2014
Made this yesterday and I love the. Ray combination of textures, temperatures and flavors. I agree that the key is prepping elements ahead of time, and I'd love to try it with the pickles next time. Fun find!
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