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Begin by salting the eggplant slices. Lay them out on a paper towel-lined baking sheet, sprinkle generously with salt, and let them sit for at least 30 minutes to draw out excess water. Pat them dry thoroughly before cooking.

Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium heat.

Add the dried eggplant slices to the hot pan. Cook for 3-4 minutes per side, or until golden brown and tender. You may need to do this in batches. Remove the cooked eggplant and set aside.

In the same pan, add the halved cherry tomatoes, spring onions, and sliced garlic cloves. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and burst, and the garlic is fragrant.

Remove the cooked spring onions, cherry tomatoes, and garlic from the pan and set aside.

Add 1 tablespoon of extra virgin olive oil to the pan, or more if needed. Place 2 slices of sourdough bread into the pan. Press them down gently to soak up any remaining pan flavors and toast until golden brown, about 2-3 minutes per side. Repeat with the remaining sourdough slices.

To assemble each sandwich: On one toasted sourdough slice, arrange a portion of the torn vegan mozzarella. Top with 2 slices of the cooked eggplant.

Spoon a generous amount of the cooked cherry tomatoes and garlic over the eggplant. Drizzle with balsamic glaze.

Place one cooked spring onion on top of the filling. Tear fresh basil leaves and scatter them over the sandwich.

Spread sun-dried tomato pesto evenly on the other toasted sourdough slice. Place this pesto-covered slice on top of the assembled sandwich.

Gently press the sandwich down firmly. Cut the sandwich in half diagonally with a sharp knife and serve immediately.


Begin by salting the eggplant slices. Lay them out on a paper towel-lined baking sheet, sprinkle generously with salt, and let them sit for at least 30 minutes to draw out excess water. Pat them dry thoroughly before cooking.

Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium heat.

Add the dried eggplant slices to the hot pan. Cook for 3-4 minutes per side, or until golden brown and tender. You may need to do this in batches. Remove the cooked eggplant and set aside.

In the same pan, add the halved cherry tomatoes, spring onions, and sliced garlic cloves. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and burst, and the garlic is fragrant.

Remove the cooked spring onions, cherry tomatoes, and garlic from the pan and set aside.

Add 1 tablespoon of extra virgin olive oil to the pan, or more if needed. Place 2 slices of sourdough bread into the pan. Press them down gently to soak up any remaining pan flavors and toast until golden brown, about 2-3 minutes per side. Repeat with the remaining sourdough slices.

To assemble each sandwich: On one toasted sourdough slice, arrange a portion of the torn vegan mozzarella. Top with 2 slices of the cooked eggplant.

Spoon a generous amount of the cooked cherry tomatoes and garlic over the eggplant. Drizzle with balsamic glaze.

Place one cooked spring onion on top of the filling. Tear fresh basil leaves and scatter them over the sandwich.

Spread sun-dried tomato pesto evenly on the other toasted sourdough slice. Place this pesto-covered slice on top of the assembled sandwich.

Gently press the sandwich down firmly. Cut the sandwich in half diagonally with a sharp knife and serve immediately.
