Roasted Eggplant Pesto Sandwich

Roasted Eggplant Sandwich with Avocado and Kale Pesto.

The eggplant may sit aloof, high up on the produce shelf, distanced from the more popular veggies, but this diamond in the rough plant is one of the most versatile and fun vegetables to use in the kitchen. Underneath the thick purple skin, there is a party animal.

Eggplants can be roasted, sautéed, grilled, used for veggie burger patties, pureed into soup, made into curry and so much more.  Is this veggie chockerblock full to the brim with nutrition, like the beet? Negatory. It is, however, a blank canvas beckoning your cooking creativity.

Roasted Eggplant Sandwich with Avocado and Kale Pesto

Remember that kale pesto recipe I presented to you on Food Fanatic? I made that pesto specifically for this sandwich. The roasted eggplant, melty cheese, creamy avocado all smitten on a toasty roll smeared with kale pesto is just the ticket for a delicious lunch.

Show the forgotten vegetable some lovin.


Roasted Eggplant Sandwich with Avocado and Kale Pesto |


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  1. Monet

    Ah, eggplant. We love it! Not only in casseroles but also sandwiches. Yours looks like a real winner! Thank you so much for sharing…and whetting my appetite for that purple vegetable. I hope you have a beautiful day!

  2. Stephie @ EYHO

    Have you ever watched Love Actually? Because any time I hear the phrase “chockerblock full” I think of that movie and the weird guy who goes to Wisconsin…if you’ve seen the movie you’ll know the one I’m talking about. If not…Um…yay sandwich!

    1. Julia Post author

      I LOVE that movie! I’ve seen it a few times and I know the guy you’re talking about (the English one)! You’re making me want to watch it again. Love!

    1. Julia Post author

      hahaha! I’m a pretty big fan, myself. I’m pretty amazed at how well the kale pesto turned out. I love keeping it thick to smear on sandwiches – it really dolls up a good lunch! 🙂 Have a great weekend, Claire!

    1. Julia Post author

      Yup, this sandwich had Andrea written allllll over it! Definitely thought of you while I was making it, eating it and posting it! Hope you have a fun weekend, missy!

    1. Julia Post author

      Funny you mentioned the avocado thing – I kinda felt the same way after posting the sandwich 😉 The textures are seriously incredible in this sandwich and the avocado is a big part of that! Glad you like the sando! 🙂

  3. melissa d

    i love my eggplant fried, sliced and fried – with the skin on… and i like to eat it with hummus on a sandwich – grilled – hot. that’s my favorite way to eat it. i shall try this next time 🙂

  4. Michael Penny

    Just thought I might drop a line to let you know that I’ve made these sandwiches a number of times. Think they’re delicious and a great way to use eggplant. I used regular basil pesto and had no white cheddar so just used mozzerella though the white cheddar would be very good with this. Still excellent

    1. Julia Post author

      Thanks so much for letting me know, Michael!! I love roasted eggplant, and don’t make it often enough, so your comment is inspiration to do some more eggplant roasting. The mozarella sounds genius! Thanks again for the kind words 😀

  5. Kirsten

    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
    I appreciate your help in making this index better!

  6. Fay

    This sandwich has potential. Great combo of ingredients except next time I would use a sharper cheese for
    more flavor. The ciabatta roll is kind of thick and buried the flavors of almost everything. Will use a thinner
    roll next time. I used the grocery store sun dried tomato pesto because that’s what I had on hand. Perfect
    complement. We grilled the eggplant on the outside grill which made them kind of dry so next time will
    use the original recipe instructions of oven cooking them.
    All in all, this was a good sandwich. We’ll make it again.
    Thanks for the recipe!


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