Mediterranean Eggplant Sandwich with Garlic Aioli | CookOS

Mediterranean Eggplant Sandwich

Name: Mediterranean Eggplant Sandwich with Garlic Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 medium eggplant; 2 cloves garlic, crushed; 1/2 lemon, juiced; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1/2 tsp dried oregano; 2 hoagie rolls; 1 medium tomato, sliced; 1 cup fresh spinach; 1/4 cup fresh basil leaves; 1/4 cup chopped green olives; 1/4 cup crumbled feta cheese; 2 tbsp garlic aioli

This Mediterranean eggplant sandwich features seasoned, grilled eggplant layered with fresh spinach and tomato, topped with creamy garlic aioli on a toasted hoagie roll. The eggplant is the star—grilled until tender with olive oil, lemon, and oregano for authentic Mediterranean flavor.

🌍Mediterranean 🏷️Eggplant sandwich 🏷️Vegetarian sandwich 🏷️Grilled eggplant 🏷️Garlic aioli Summer recipe

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

1 medium eggplant
2 cloves garlic, crushed
1/2 lemon, juiced
2 tbsp olive oil
salt, to taste
black pepper, to taste
1/2 tsp dried oregano
2 hoagie rolls
1 medium tomato, sliced
1 cup fresh spinach
1/4 cup fresh basil leaves
1/4 cup chopped green olivesoptional
1/4 cup crumbled feta cheeseoptional
2 tbsp garlic aioli

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Instructions

1
In a large bowl, crush the garlic cloves.
2
Slice the eggplant into 1/4-inch thick rounds and add them to the bowl with the garlic.
3
Add the juice of half a lemon, a drizzle of olive oil, salt, pepper, and oregano to the bowl.
4
Toss everything together until the eggplant slices are evenly coated.
5
Preheat a grill to approximately 400°F.
6
Place the eggplant slices on the grill and cook for about 8 minutes, flipping halfway through.
7
Lightly toast the hoagie rolls on the grill.
8
While the eggplant is grilling, prepare your toppings: slice the tomato and chop the olives.
9
To assemble the sandwich, spread a generous layer of garlic aioli on both sides of the toasted buns.
10
Layer the grilled eggplant, sliced tomatoes, fresh spinach, basil, chopped olives, and crumbled feta cheese onto the bottom bun. Place the top bun on and serve.

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Tips & Notes

Pro tips

Brush eggplant slices generously with olive oil before grilling to prevent sticking and ensure even browning.
Toast the hoagie rolls cut-side down on the grill for 1-2 minutes to add crunch and prevent sogginess from fresh vegetables.
Let grilled eggplant cool for 1-2 minutes before assembling so the aioli doesn't melt off immediately.
Balance layers: aioli on the bun, then eggplant, spinach, tomato, then more aioli—this keeps bread from absorbing moisture directly from vegetables.

Substitutions

1 cup fresh spinach → arugula or fresh basil (peppery or herbaceous alternative)
Hoagie rolls → focaccia bread or ciabatta (chewier texture, same Mediterranean style)
Dried oregano → fresh oregano or dried Italian seasoning (1 tsp fresh = 1/3 tsp dried)
Olive oil → avocado oil (higher smoke point, neutral flavor for grilling)

Storage & make-ahead

Assemble sandwiches fresh for best texture, but store leftover grilled eggplant in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or oven before reassembling.

Equipment

grill or grill pan · tongs

Common Questions

How do you keep grilled eggplant from being soggy in the sandwich?

Slice the eggplant evenly, salt it lightly before grilling to draw out excess moisture, and don't oversaturate with aioli. Toast the bun thoroughly to create a moisture barrier.

Can you make the garlic aioli ahead of time?

Yes, prepare the aioli up to 2 days ahead and store it in an airtight container in the refrigerator. Stir well before using.

What's the best way to grill eggplant for this sandwich?

Slice the eggplant lengthwise into 1/4-inch planks, brush with olive oil, season with salt, pepper, and oregano, then grill 3-4 minutes per side until tender and charred.