Open Faced Eggplant Salad Sandwich

  • Author:
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 2-4 1x
  • Category: Sandwich
  • Cuisine: Kosher / Middle Eastern


  • 3 Japanese Eggplants, diced (about 3 cups)
  • 2 red bell peppers, diced (about 2 cups)
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 5 Israeli style pickles (or 12-15 cornichons), chopped (about 1 cup)
  • 1/4 tsp cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp hot paprika
  • 2 tsp red wine vinegar
  • 2 ciabbata bread rolls, sliced in half
  • 4 eggs
  • Cooking spray


  1. Place diced eggplant in a colander with 1 tsp of salt with a bowl under, and let sit for at least 15 minutes
  2. In the meantime, heat vegetable oil in a large non stick skillet. Add 1 cup of diced red peppers and cook for about 5 minutes at medium heat.
  3. Using a slotted spoon, remove peppers from oil and transfer to a large plate, lined with a paper towel to absorb the excess oil. Add the remaining peppers to the skillet and repeat the process
  4. Add diced eggplant to the skillet (should have oil left) and cook for about 10 minutes, until tender
  5. in a large bowl, combine peppers and eggplant. Add chopped pickles, cumin, sweet and hot paprika and vinegar. Mix well and set aside in the fridge for at least 15-20 minutes to allow the flavors to develop
  6. Right before serving, lightly toast all four slices of ciabbata bread. Cook the eggs, one at a time, sunny side up, on a non stick skillet generously coated with cooking spray (for a well done yolk, cook covered)
  7. To assemble the sandwich, spoon 1/4 of the eggplant salad on each slice of bread and top with sunny side up egg


Eggplant salad can me made ahead This recipe yields 2 sandwiches, that can serve 2 as an entree or 4 as an appetizer