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Grilled Eggplant Tahini Sandwich with roasted tomatoes

The Best Grilled Eggplant Tahini Sandwich

This Grilled Eggplant Tahini Sandwich is my ultimate 10-minute Mediterranean lunch. Made with smoky roasted eggplant, juicy cherry tomatoes, and a creamy raw tahini drizzle, it’s a hearty vegetarian meal that feels gourmet. Whether you use fresh or leftover eggplant, this healthy sandwich is the perfect way to upgrade your midday routine!
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Servings: 1
Ingredients Method Notes

Ingredients
  

  • 2 slices of bread (white or whole wheat), toasted or lightly warmed
  • 3 slices of grilled eggplant (see our roasted eggplant recipe)
  • 5–6 cherry tomatoes
  • 2 tablespoons raw tahini
  • 2–3 slices fresh cucumber
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Method
 

Roast the cherry tomatoes:
  1. Preheat the oven to 200°C (400°F).
  2. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper, cut side up.
  3. Drizzle with a little olive oil and sprinkle with salt and pepper.
  4. Roast for 10–15 minutes until the tomatoes are soft and lightly caramelized.
Warm the bread:
  1. Use a bread toasted or toast the bread slices in a pan over low heat until golden and slightly crispy
Assemble the sandwich:
  1. Spread a generous layer of tahini on the bottom slice of bread.
  2. Add the 3 slices of grilled eggplant (see our roasted eggplant recipe).
  3. Top with the roasted cherry tomatoes and a few cucumber slices.
  4. Close with the top slice of bread.
Optional extra toasting:
  1. For a warm, slightly crispy sandwich, toast in a sandwich press or pan for 2–3 more minutes.

Notes

Tips:
Arranging the cherry tomatoes cut side up helps retain their juices and brings out their natural sweetness during roasting.
Add fresh arugula or mint for a burst of freshness.
Serve immediately – the sandwich tastes best when the bread is warm and the vegetables are tender.