Two-Cheese Eggplant and Arugula Bagel Sandwich

Bad at thinking up lunch ideas? Try this out.

It takes a bit of prep time in advance but it will be much more satisfying than grabbing a sandwich from some cafeteria that’s been sitting there for hours. There’s also not a great variety of vegetarian sandwiches at most delis unless you happen to work near one of the good ones, so this one is a money saver and just yummier in general.

The eggplant soaks up the dill and worcestershire sauce nicely and the chili flakes add a small kick. The toasted bagel is perfect to make sure it doesn’t get soggy but the arugula adds a nice crunch. Throw in some tahini and mustard and you’ve got a pretty sweet lunch sandwich.

If you’re going to be taking this for lunch, cook the eggplant the night before and keep it in a fridge overnight. Store it in an airtight container with the arugula and cheese. Toast the bun before you leave for school/work and put the tahini and mustard on. If you have access to a microwave, heat up the eggplant and cheese. Put it all together and you’re good.Eggplant and Cheese Bagel Sandwich with ArugulaBagel Sandwich Bite


Makes 1 sandwich

  • 1 tbsp. vegetable oil
  • 1/2 medium eggplant, cut into thin strips
  • 1 tsp. vegan worcestershire sauce (optional)
  • 1/2 tsp. dried dill
  • Pinch of dried chili flakes
  • Salt and pepper to taste
  • 2 tbsp. parmesan, flaked
  • 3 tbsp. cheddar cheese, shredded
  • 1 bagel, cut in half (use your favourite flavour, I used an everything bagel)
  • 1 tbsp. tahini
  • 1 tbsp. gourmet mustard
  • 1/2 cup arugula


In a large bowl, toss eggplant with oil, worcestershire sauce if using, dill, chili flakes, salt and pepper. Heat a skillet on medium-high heat and cook the eggplant for roughly 5 minutes, turning halfway through so that both sides are browned. Once fully cooked, remove from heat and press out excess oil with a paper towel. Place shredded parmesan and cheddar on the skillet (still off the heat) to warm them up and melt them a bit.

Toast your bagel until browned, then spread tahini on one half and mustard on the other half. Layer eggplant, cheese and arugula and you’re all set!Open-Faced Bagel Sandwich

12 Comments Add yours

  1. trangquynh says:

    the sandwich looks beautiful and really mouth-watering πŸ™‚

    1. Thank you! The taste definitely lives up to the photo

  2. It’s gorgeous and mouthwatering!!!

    1. Thanks πŸ™‚ if you try it out I hope you enjoy it!

  3. fabliss says:

    looks so good!

  4. Looks so tempting and appetising!

    1. If I had more eggplant I’d probably be making one for dinner right now haha

  5. A Table in the Sun says:

    I love eggplant sandwiches. I’ll give this one a try.

    1. Awesome! I hope you enjoy it πŸ™‚

  6. Love how you used worcestershire sauce… Looks so yummy!

    1. I was just excited about finally having vegan worcestershire sauce haha, it ended up for the best. Thank you!

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