Print

Harissa Eggplant Picnic Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 202 reviews

This vibrant Harissa Eggplant Picnic Sandwich features roasted harissa-spiced eggplant paired with creamy avocado, tangy roasted red peppers, sun-dried tomatoes, and fresh greens, all layered inside toasted ciabatta bread with flavorful vegan pesto and a luscious tahini sauce. Perfectly balanced with spicy, savory, and fresh elements, this sandwich is ideal for a satisfying picnic or a wholesome lunch.

Ingredients

For the Eggplant

  • 1 medium eggplant
  • Salt, to taste
  • 1 tablespoon harissa paste
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper

For the Tahini Sauce

  • 1/3 cup tahini
  • Juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon pepper
  • Water, as needed to thin

For the Sandwich

  • 1 loaf ciabatta bread, halved lengthwise
  • 3 tablespoons vegan pesto
  • 2 small avocados, cubed (or 1 large avocado)
  • 1 (12-ounce) jar roasted red peppers, drained, dried and cut into strips
  • 4 tablespoons sun-dried tomatoes, roughly chopped
  • 2 handfuls arugula
  • 1 handful alfalfa sprouts

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant.
  2. Prepare the eggplant: Remove the stem from the eggplant and cut it into quarters lengthwise, then slice these quarters into 1/4-inch strips. Sprinkle the strips generously with salt and let them sit for 10 minutes. This helps to draw out moisture and reduce any bitterness. Afterward, gently pat the strips dry with a paper towel to remove excess salt and moisture.
  3. Make the harissa sauce: In a bowl, combine the harissa paste, low sodium soy sauce, avocado oil, garlic powder, onion powder, and pepper. Mix well to create a flavorful marinade for the eggplant.
  4. Coat and roast the eggplant: Transfer the salted eggplant slices to your prepared baking sheet. Brush both sides of each slice evenly with the harissa mixture. Place the sheet on the middle rack of the oven and roast for 15 minutes. After 15 minutes, flip the slices and roast for an additional 5 minutes until tender and slightly caramelized.
  5. Broil the ciabatta: Once eggplant is done, increase your oven setting to broil. Lightly spray or brush the cut sides of the ciabatta with oil. Place the bread under the broiler briefly until toasted and golden brown. Watch carefully to prevent burning, then remove.
  6. Prepare the tahini sauce: In a mixing bowl, whisk together the tahini, lemon juice, dijon mustard, garlic powder, onion powder, dried parsley, dried chives, dried dill, and pepper. Gradually add water, a little at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning as needed. Set aside.
  7. Assemble the sandwich: Spread the vegan pesto on the bottom half of the toasted ciabatta. Layer the cubed avocado over the pesto, gently pressing it in. Add the roasted harissa eggplant slices, roasted red pepper strips, chopped sun-dried tomatoes, arugula, and alfalfa sprouts. Spread some tahini sauce on the top half of the ciabatta and close the sandwich.
  8. Serve and enjoy: Gently press down on the sandwich to compact the layers slightly, then slice into about 5 pieces. Serve immediately, with any leftover tahini sauce on the side for dipping.

Notes

  • Salting the eggplant before roasting helps to remove excess moisture and bitterness, ensuring a better texture and flavor.
  • If you prefer less heat, reduce the amount of harissa paste or substitute with a milder chili paste.
  • For a nut-free version, substitute the tahini sauce with a yogurt-based spread or hummus.
  • This sandwich is best enjoyed fresh but can be wrapped tightly and refrigerated for up to 24 hours before serving.
  • You can customize the sandwich by adding other greens like spinach or replacing sprouts with microgreens.
  • Avocado oil is used for its mild flavor and high smoke point, but you can substitute with olive oil if preferred.

Find it online: https://recipethrive.com/harissa-eggplant-picnic-sandwich-recipe/