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July 10, 2019


Eggplant and Portobello Sandwich


Eggplant and Portobello Sandwich

Ingredients:                      Yield: 4 sandwiches

  • 1 clove Garlic, chopped fine
  • 1/2 cup Mayonnaise
  • 1 Tbs. Lemon juice
  • 1 medium Eggplant (about 1 pound), sliced into 1/2-inch rounds
  • 2- 3 Portobello mushroom caps
  • As needed – Olive Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 4 ea. Ciabatta Rolls, whole wheat, lightly grilled or toasted
  • 2 cups Arugula or baby spinach, stemmed and chopped if large
  • 1 large tomato, sliced, grilled


Preheat grill to medium-high.

Mince the garlic very fine and combine with mayonnaise and lemon juice in a small bowl. Set aside.

Brush the eggplant rounds and mushroom caps with olive oil and season with salt and pepper.

Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms on a bias into thin strips.

Spread 1 1/2 teaspoons of the garlic mayonnaise on each roll top. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto the bottom of the ciabatta roll. Top with the bun and serve.