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Mediterranean Eggplant and Chickpea Smash Sandwich with Pomegranate Glaze
Elevate your sandwich game with this Mediterranean eggplant and chickpea smash, topped with a tangy pomegranate glaze. A healthy and epic sandwich delight!
Welcome to a sandwich experience that blends the rich flavors of the Mediterranean with a modern twist! This unique creation features roasted eggplant and chickpeas, combined into a deliciously creamy smash. The marriage of these plant-based ingredients ensures a hearty and satisfying meal that's packed with fiber, protein, and antioxidants.
Our Mediterranean Eggplant and Chickpea Smash Sandwich isn't just about taste—it's about nourishment. Eggplants are rich in antioxidants, while chickpeas bring in an impressive protein punch, making this sandwich a complete and balanced meal. Top it with a tangy pomegranate glaze for a burst of flavor that ties everything together. This is not your average sandwich; it's an epicurean adventure!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Elevate your sandwich game with this Mediterranean eggplant and chickpea smash, topped with a tangy pomegranate glaze. A healthy and epic sandwich delight!
Ingredients
- • eggplant: 2 medium, cubed
- • chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • garlic: 3 cloves, minced
- • lemon juice: 2 tablespoons
- • tahini: 2 tablespoons
- • pomegranate molasses: 2 tablespoons
- • whole grain bread: 8 slices
- • arugula: 1 cup
- • red onion: 1/2, thinly sliced
- • salt and pepper: to taste
- • pomegranate seeds: 1/4 cup, for garnish
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
- 3 In a large mixing bowl, combine the roasted eggplant, chickpeas, remaining olive oil, garlic, lemon juice, and tahini. Use a fork or potato masher to smash the ingredients together into a chunky spread. Adjust seasoning with salt and pepper to taste.
- 4 Toast the whole grain bread slices until golden brown. Spread a generous amount of the eggplant and chickpea smash on each slice.
- 5 Drizzle pomegranate molasses over the smash, then layer with fresh arugula and red onion slices. Sprinkle with pomegranate seeds for extra crunch and flavor.
- 6 Assemble the sandwiches by pressing two slices together, cut in half, and serve immediately.
Serving Suggestions
- • Serve this Mediterranean Eggplant and Chickpea Smash Sandwich with a side of lightly dressed mixed greens for added freshness. Complement the flavors with a glass of chilled hibiscus tea, which will enhance the tangy notes of the pomegranate glaze. This sandwich also pairs beautifully with a small cup of lentil soup or a refreshing cucumber and mint salad. For an added touch of indulgence, consider serving with a side of baked sweet potato fries, seasoned with smoked paprika.
Storage Tips
Store any leftover eggplant and chickpea smash in an airtight container in the refrigerator for up to three days. To maintain freshness, assemble sandwiches just before serving rather than in advance. The pomegranate glaze can be stored separately in the refrigerator and drizzled fresh each time you make a sandwich. This ensures that each bite retains its distinct, tangy flavor.
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