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.
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.