Marinated Aubergine Sandwich (Eggplant)

The star of the show in this marinated aubergine sandwich are the thick, roasted aubergine slices, marinated in lots of herbs, garlic and preserved lemon. They’re delicious as they are but also work great in sandwiches, salads, pasta dishes and so much more.

Table of Contents

• Ingredient Breakdown
• Roasting Aubergines: The Perfect Method
• The Versatility of a Marinated Aubergine
• Preserved Lemons: The Secret Ingredient
• Crafting the Perfect Pesto Mayo
• Ciabatta: The Ideal Bread for this Marinated Aubergine Sandwich
• Layering Flavours and Textures
• Final Thoughts

Introduction: Marinated Aubergine Sandwich

This marinated aubergine ciabatta might just be the ultimate vegetarian sandwich. Just look at how delicious it looks! Aubergines often get a bad reputation for being tricky to cook, but in this recipe, they truly shine. Thickly sliced, roasted to perfection, and then marinated in fresh herbs, garlic, and preserved lemon, they become a flavour-packed star that elevates every bite. Whether you’re a seasoned cook or new to the kitchen, this sandwich is an easy way to impress with layers of flavour and texture.

Ingredient Breakdown

• Aubergines: The base of the sandwich. Aubergines take on a silky, almost meaty texture when roasted and absorb the marinade beautifully.
• Fresh-flat leaf parsley: Adds a burst of freshness to the aubergine marinade. This balances the richness of the oil and preserved lemon.
• Fresh basil: A fragrant herb that works in tandem with the parsley to bring depth to the marinade.
• Garlic: Thin slices of garlic meld into the aubergine, giving the sandwich a savoury punch.
• Preserved lemons: These add an intense, tangy citrus kick to the marinade that transforms the aubergines.
• Preserved lemon brine: Adds extra flavour and moisture to the marinade.
• Extra-virgin olive oil: Used for both the marinade and for roasting the aubergines.
• Chilli flakes: A subtle heat in the background, just enough to make things interesting.
• Ciabatta loaves: Perfectly toasted to give a crunchy contrast to the soft aubergine and mozzarella.
• Mayonnaise: Creamy and neutral, providing a base for the basil pesto.
• Basil pesto: This intensifies the herbaceous notes in the sandwich and brings a lovely richness when mixed with the mayonnaise.
• Salad leaves: Light and crisp, they provide a refreshing element.
• Beefsteak tomatoes: Thickly sliced, juicy tomatoes that lend a sweet and slightly acidic balance.
• Jarred roasted red peppers: Their sweetness and slight char complement the other bold flavours.
• Fresh mozzarella: Creamy and mild, offering a soft texture that complements the aubergine.

Roasting Aubergines: The Perfect Method

Roasting aubergines brings out their best qualities. It uses less oil than frying, preventing the aubergines from becoming greasy. The trick here is to slice the aubergines into 2cm thick rounds. This thickness allows the aubergines to roast without collapsing into mush. You want them to hold their shape and develop a slight caramelisation around the edges, adding another layer of flavour.

Once the aubergines are roasted, you toss them in the herb-packed marinade hot. This ensures they absorb all the bright, vibrant flavours from the preserved lemons, garlic, parsley, and basil. The heat helps to release the essential oils from the herbs, intensifying the taste of the marinade.

The Versatility of a Marinated Aubergine

One of the best things about this sandwich is how versatile the marinated aubergines are. While they’re fantastic layered into a ciabatta with tomatoes, peppers, and mozzarella, you can use them in so many other dishes. Try them in salads, tossed through pasta, or even as part of an antipasti platter. The marinade gives them enough flavour to stand alone, making them an incredibly versatile component in your cooking repertoire.

Preserved Lemons: The Secret Ingredient

If you’ve never cooked with preserved lemons before, you’re in for a treat. These preserved citrus fruits are commonly used in Middle Eastern and North African cuisines. By preserving the lemons in salt and their own juices, they take on a unique tangy, salty, and slightly fermented flavour that’s difficult to replicate with fresh lemons alone. When finely chopped, both the peel and pulp bring a brightness that cuts through the richness of the olive oil and aubergine.

In this Marinated Aubergine Sandwich recipe, the preserved lemons are the real secret to what makes the marinated aubergines so special. They provide a depth of flavour that fresh lemon juice simply can’t offer. The preserved lemon brine is an added bonus, giving the marinade even more intensity and moisture.

Crafting the Perfect Pesto Mayo

The pesto mayo in this marinated aubergine sandwich is a small detail but an important one. It takes just minutes to make, but the combination of creamy mayonnaise and fragrant basil pesto adds an extra layer of richness and complexity to the sandwich. The mayonnaise tempers the strong flavours of the pesto, making it smoother and less overpowering, while still carrying those wonderful herbaceous notes.

The key here is to mix the two in just the right proportions so that the mayo doesn’t dilute the pesto too much. It should be a spreadable consistency but still packed with that unmistakable basil flavour. This pesto mayo not only ties the sandwich together but also works beautifully with the marinated aubergine, enhancing the fresh herbs in the marinade.

Ciabatta: The Ideal Bread for this Marinated Aubergine Sandwich

Ciabatta loaves are the perfect choice for this marinated aubergine sandwich. Their crusty exterior and soft, airy interior hold up well to the layers of filling without becoming soggy. Brushing them with extra-virgin olive oil and toasting them under the grill adds a slight crunch and enhances their flavour. The trick here is not to over-toast them – you want just enough crispness to provide texture, but not so much that they become tough to bite through.

The olive oil brings a subtle richness, while the toasting process gives the bread an irresistible golden colour. When you bite into the sandwich, you get that satisfying crunch before hitting the juicy tomatoes, creamy mozzarella, and marinated aubergines.

This marinated aubergine sandwich would also be great with focaccia. If you fancy making your own with a quick, easy recipe, I’ve got you covered with my No-Knead Focaccia recipe.

Layering Flavours and Textures

What makes this marinated aubergine sandwich stand out is the careful layering of textures and flavours. Each element is thoughtfully chosen to complement the others. You have the crispy ciabatta, the creamy mozzarella, the juicy tomatoes, the sweet roasted peppers, and the marinated aubergines that are bursting with flavour.

The salad leaves add a bit of crunch, while the pesto mayo brings everything together. Each bite is balanced, with no one ingredient overpowering the others. The trick to achieving this balance is making sure that each layer is evenly distributed, so every bite is as good as the last.

Final Thoughts

This marinated aubergine sandwich is more than just a meal – it’s an experience. With layers of roasted vegetables, fresh herbs, and creamy cheese, it brings a taste of the Mediterranean to your kitchen. Whether you’re making it for a quick lunch or a more elaborate dinner, this sandwich is sure to impress. And with the versatility of the marinated aubergines, you’ll find yourself reaching for this recipe time and again.

Enjoy this sandwich on its own, or pair it with a light salad or a bowl of soup for a more substantial meal. Either way, you’re in for a treat.