Aubergine/Eggplant Sandwiches With Tomato Carrot Sauce
Up for a sandwich? How about a fried aubergine/eggplant sandwich served with a thick tomato sauce?
Ingredients
- 1 fairly large aubergine/eggplant
- 6 Tbsp Feta - crumbled
- 2 organic free range eggs
- 210 g crushed tomatoes (canned)
- 1 large handful of fresh parsley leaves
- 1 small onion
- 1 carrot
- 2 Tbp grapeseed oil
- 2 dried bay leaves
- 6 Tbsp bread crumbs (you might need more so keep them handy)
- Salt – to taste
- Freshly ground pepper – to taste
- Sunflower oil – for frying
Directions
Wash the veggies then grate both carrot and onion on the small holes.
Pour the grapeseed oil into a saucepan and heat it up. Add the grated veggies to the saucepan and stir with a wooden spoon. Sauté for 2-3 minutes then toss in the crushed tomatoes and give it another stir. Add the dried bay leaves and season with salt and freshly ground pepper. Stir and let it simmer on low heat for 5 minutes.
Chop up the parsley and add half of it to the saucepan (reserve the other half). Stir then simmer for 10 minutes.
In the meantime, peel the aubergine/eggplant and slice it up into 2 cm thick discs. Place them on paper towels, sprinkle then rub with salt and let them sweat for half an hour.
Pour some water into the saucepan to make sure you always have a thick sauce consistency and bring to a boil (you might need to add the water earlier on, it depends on the brand you’re using). Taste to check if it needs more seasoning and sprinkle with some more salt and pepper if necessary. Simmer for 20 minutes. Remove from the flame and discard the bay leaves.
For the filling, collect the crumbled Feta and the remaining chopped parsley into a medium mixing bowl. Beat the eggs with a fork in a separate mixing bowl. Add 6 Tbsp of the beaten eggs to the first bowl (the one with the cheese). Sprinkle some freshly ground pepper (you can also add some salt if you like but I didn’t need to since my Feta was salty enough) and stir well with a wooden spoon or a spatula.
Place the bread crumbs on a plate.
Heat about 2 cm deep sunflower oil in a non-stick skillet. Pat dry the aubergine/eggplant slices and fry them quickly on both sides (just wait for the small brown spots around the edges to flip them over and get them out of the skillet). Don’t overlap them! Remove from the heat and drain on absorbent towels. Let them cool for a few minutes.
Make the sandwiches by placing about ½-2/3 Tbsp of the filling between 2 slices of aubergine/eggplant. Press gently then coat them with bread crumbs, beaten egg and finally bread crumbs again. Heat up the oil in the skillet and fry on both sides until golden brown. The sandwiches will turn golden brown fairly quickly so stay close. Remove from the skillet and drain on paper towels. Serve along with the thick sauce and eat as many as you want…make it an indulgence day 
Lore,
Such a great idea for vegetarian dish!
What a great sandwich! Fried aubergine is awesome and I love feta cheese, so this is right up my alley!
yes!!! i’m definitely up to it… love your eggplant sandwich… and the sauce, carrots and tomatoes, amazing…
How original! It looks amazing! Another masterpiece.
ummm…YUM. first of all, eggplant rocks. secondly, that sauce sounds incredible! what would you charge for personal chef services?
Anything with feta is good enough for me but it is really original and it sounds great.
What a unique sandwich! I’m especially a fan of foods with crunchy/crispy exteriors and creamy interiors and from your picture, it looks like you captured this texture combo perfectly!
Thanks Lore:
It is a pleasure to participate in this beautiful event. Original recipe. The other month I could not do it. This recipe is very good and original
Best and whises
This looks so good. My sister absolutely adores eggplant sandwiches. I’ll have to make this for her the next time she visits me. Great photo!
Mmmm nice, crispy eggplant
Looks sooo delicious. I think that tomato sauce would be a perfect match, I love the thick chunks 
This looks delightful
Wow what a cleaver way to use aubergine.
They look super delicious
This is awesome and beautiful and I can’t even imagine how good it tastes!
we just got a HUGE basket of aubergines from a neighbor’s farm, and i was wondering how to use them… excellent recipe.. and timely for me too!
that looks delicious lore! i’ve never had fried eggplant but i’d love to try it!
aubergine in sandwich? sandwich with aubergine? Oh my sweetie this is really original! i cant wait to try this!
I love eggplant. Never as a sandwich tho. Interesting as usual Lore!
Lore, I have an award waiting for you on my blog:)
Oh, YUM! These look terrific. I love eggplant, and I’ll get just about anything with feta cheese in it. That tomato and carrot sauce looks yummy, too!
Hi lore
this is the first recipe i have come across of eggplant sandwiches with tomato carrot sauce..simply loved it..very nutritious and i must make it for my son ! Thanks for sharing.
AHA!
A new way with carrot sauce. You’re so sly, Lore. I love it!
Love aubergine sammiches!!
this looks so uyum…
Eggplant sandwich! You come up some so real good ones, Lore.
I love visiting your site for the inspiration!
I love breaded eggplant with feta! With the addition of the sauce it would be a wonderful lunch!
Yummity yum yum! I don’t think I need to go on about how much I love eggplant… this looks fantastic!
Lore, I can’t wait for next week’s farmers market. Aubergines and me, we will become one.
Spectacular Lore!!! Look fantastic and yummy, love so much eggplants!!! xxnice recipe, Gloria
I scream for your sandwiches. Looks so good~~~
My kind of sandwich Lore. Wow!
Luvley Jubbly