Plant-based & nourishing recipes

Grilled zucchini + eggplant sandwich

Grilled zucchini + eggplant sandwich

Turn up your lunch with this grilled zucchini (courgette) + eggplant (aubergine) sandwich. Perfect to make on a prep day and enjoy throughout the week.

You can switch it up as much as possible – try it with my Sriracha AoliSuperfood pestoHomemade tzaziki, or even better with the Sundried tomato vinaigrette from this recipe. Or add some (vegan) cheese like (cashew) ricotta or mozzarella.

makes: 2 sandwiches
prep time: 5 min
cook time: 10 min
total time: 15 min


  • 1 large zucchini, sliced lengthwise
  • 1 small eggplant, sliced lengthwise
  • 4 slices of wholemeal bread
  • olive oil
  • salt, pepper, mixed dried herbs
  • balsamic vinegar
  • rocket salad
  • Optional: any of the dips or cheeses mentioned above.


Heat your grill. Slice the zucchini and eggplant and mix with olive oil, salt, pepper, mixed dried herbs and a bit of balsamic vinegar.

Grill the zucchini on high for about 5 minutes.Now build your sandwich with some of the options as mentioned above and the rocket salad. Optionally toast the sandwich on the grill as well!


Adding or changing for grilled capsicum (paprika) is delicious too!

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