Grilled Eggplant Sandwiches with Sriracha Mayo
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the Sandwiches
  • 2 medium eggplants
  • ¼ cup salt
  • 4 ciabatta rolls
  • Olive oil spray
  • 1 large tomato
  • 1 small head leaf lettuce
  • 1 cup pickled red onions
  • Sriracha mayo
For the Sriracha Mayo
  • 1 cup mayonnaise (or vegan mayo)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons honey (or agave nectar)
  • 1 teaspoon fresh cracked black pepper
  • Pinch of sea salt
For the Sandwiches
  1. Begin by slicing the eggplant lengthwise into slices approximately ¼" thick
  2. Spread out paper towels and lay eggplant on top
  3. Sprinkle salt lightly over one side; flip and repeat
  4. Allow eggplant to rest for 10 - 15 minutes, then rinse well to remove all salt completely; pat dry
  5. Lightly coat each slice of eggplant with a mist of olive oil spray
  6. Grill over medium-high heat for 3 - 4 minutes per side until just tender
  7. In the meantime, lightly spray the side of each half of a ciabatta roll and grill until just toasted and golden
  8. To assemble the sandwiches, add sriracha mayo to each side to taste
  9. Layer eggplant, lettuce, tomato and pickled red onions, then slice and serve
For the Sriracha Mayo
  1. Combine all ingredients in a small mixing bowl
  2. Whisk well to combine
  3. For the vegan option, use vegan mayo as the base and sub agave nectar for honey
  4. Store in a lidded jar and keep up to two weeks in the fridge
Recipe by The Sweetest Occasion at