This Mediterranean roasted eggplant sandwich with halloumi is packed with fresh flavors and herbs. An easy, satisfying vegetarian lunch or dinner ready in under 30 minutes.
One reason my husband doesn’t love vegetarian meals is that they often feel like a bunch of side dishes. But this Mediterranean roasted eggplant sandwich is hearty, fresh, and completely satisfying. Even though he’s not an eggplant lover, this sandwich won him over — with tender roasted eggplant, salty halloumi, and garlicky sauce, it’s husband-approved!
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Why This Sandwich Will Win You Over
- Packed with bright, fresh Mediterranean flavors
- Salty halloumi adds richness and body to every bite
- Make-ahead friendly for busy weekdays or easy lunches
- Vegetarian, hearty, and completely satisfying
- Great way to enjoy eggplant — even for skeptics!
Ingredients for Mediterranean Roasted Eggplant Sandwich
- Eggplant: Choose firm, glossy ones with tight skin. I sliced into ¼ to ½-inch rounds.
- Herb oil: It is made with parsley, olive oil, dried oregano, cumin, coriander, garlic, and red wine vinegar
- Halloumi: Pan-fried until golden for a salty, chewy bite
- Ciabatta rolls (or other sturdy bread): Sourdough or focaccia also work well
- Garlicky toum/toom: I love using garlicky toum but you can sub with garlic aioli, hummus, or lemon yogurt sauce
- Fresh veggies: I made mine with arugula, tomato, and pickled red onion but customize with your favorites!
How to Make It
1. Prep and Salt the Eggplant and make herb oil
Slice the eggplant into ¼ to ½-inch rounds. Lay them on a lined baking sheet and sprinkle both sides with salt. Let them sit for 20 to 30 minutes to release moisture, then pat dry with a paper towel. Prepare the herb oil so the flavor can meld/develop.
2. Roast the Eggplant
Preheat the oven to 400°F (200°C) and lightly spray your baking sheet. Brush the eggplant with olive oil and roast for 15 minutes. Flip, brush with herb oil, and roast 5 minutes more. Flip again, brush the other side — if the eggplant is tender, you can stop here. If not, roast for another 5 minutes until tender and lightly golden.
3. Pan-Fry the Halloumi
Slice the halloumi and pan-fry in a dry nonstick skillet over medium heat for 2–3 minutes per side, until golden.
4. Assemble the Sandwich
Toast the bread if desired. Spread sauce on the bottom half, then layer arugula, tomato, roasted eggplant, halloumi, and pickled red onion. Top with extra sauce and close the sandwich.
Pro Tips for the Best Mediterranean Eggplant Sandwich
- Salt the eggplant first – It draws out moisture and improves texture, so your sandwich doesn’t get soggy.
- Make the herb oil early – Letting it sit while you prep the other ingredients helps the flavors meld and deepen.
- Use a sturdy bread – Ciabatta, sourdough, or focaccia work best. Softer bread may fall apart with the juicy fillings.
- Peel partially (optional) – If you prefer a softer bite, you can peel strips of the eggplant skin before roasting.
- Serve warm or at room temp – It’s delicious both ways and travels well for packed lunches or picnics.
More Ways to Enjoy Mediterranean Flavors
This eggplant halloumi sandwich is a delicious way to make the most of summer vegetables. If you’re in the mood for another veggie-packed sandwich, try my Indoor Grilled Veggie Sandwich. In this recipe, I roast the eggplant, while in the veggie sandwich it’s grilled — and if you’d like an even quicker option, my Air Fryer Veggies are another great way to enjoy Mediterranean produce.
Most of the ingredients here are fresh, vibrant, and Mediterranean-inspired. To learn more about the staples I keep on hand, check out my Mediterranean Pantry Essentials Guide. And to make this into a complete meal, pair the sandwich with my Butternut Squash Soup or Crispy Fried Goat Cheese Salad.
Common Questions About Roasted Eggplant Sandwich
Slice it evenly (¼ to ½ inch), salt both sides, and let it sit for 20 to 30 minutes to draw out moisture. Pat dry before roasting. You can also peel strips of the skin if you prefer a softer bite.
Salt the eggplant before roasting, use sturdy bread like ciabatta or sourdough, and add the sauce right before serving.
Yes! It’s delicious warm out of the oven, but also great cold as a picnic lunch or packed sandwich.
Absolutely — just swap the halloumi for vegan cheese or marinated tofu slices. Be sure to use a vegan-friendly sauce like hummus or garlic cashew spread.
This eggplant halloumi sandwich is hearty, flavorful, and surprisingly simple to put together. With crisp vegetables, golden halloumi, and a tangy spread, it’s the kind of meal that feels special without a lot of fuss. Whether you serve it for lunch or dinner, it’s a fresh way to enjoy Mediterranean flavor! And if you’re looking for more inspiration, check out my other Mediterranean recipes. I hope this one brings as much joy to your table as it does to mine.
Mediterranean Roasted Eggplant Sandwich with Halloumi
This Mediterranean roasted eggplant sandwich with halloumi, fresh veggies, and garlicky sauce is hearty, satisfying, and easy to prep ahead for lunch or weeknight dinner!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main course
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Eggplant:
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1 lb eggplant (1 large, about 16 oz); sliced into ¼ to ½ inch rounds
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1 teaspoon kosher salt (or ¾ teaspoon table salt)
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Extra virgin olive oil; for brushing (about 1 tablespoon)
For the Herb Oil:
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2 tablespoons extra virgin olive oil
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½ teaspoon dried oregano
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¼ teaspoon ground cumin
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¼ teaspoon ground coriander
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2 tablespoons minced parsley
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1 teaspoon red wine vinegar
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1 clove garlic; grated
- Pinch of salt and pepper
For Sandwich:
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8 oz halloumi cheese; sliced
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4 ciabatta rolls
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1 cup arugula
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1 medium tomato; sliced
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4 tablespoons toum sauce (or spread of your choice)
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3 to 4 tablespoons pickled red onions
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Salt and pepper; to taste
Instructions
Slice the eggplant into ¼ to ½-inch rounds. Lay them on a lined baking sheet and sprinkle both sides with salt. Let them sit for 20 to 30 minutes to release moisture, then pat dry with a paper towel. Meanwhile, make the herb oil by mixing all the ingredients in a small bowl. Set aside.
Preheat the oven to 400°F (200°C) and lightly spray your baking sheet. Brush the eggplant with olive oil and roast for 15 minutes. Flip, brush with herb oil, and roast 5 minutes more. Flip again, brush the other side - if the eggplant is tender, you are done. If not, roast for another 5 minutes until tender and lightly golden.
Slice the halloumi and pan-fry in a dry nonstick skillet over medium heat for 2–3 minutes per side, until golden. You may do this while the eggplant is roasting.
Toast the ciabatta rolls if desired. Spread sauce on the bottom half, then layer arugula, tomato, roasted eggplant, halloumi, and pickled red onion. Add more sauce on top, close the sandwich and enjoy!
Notes
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Don’t worry about the salt!
One teaspoon of Kosher salt may seem like a lot, but it’s used to draw out excess moisture from the eggplant — most of it gets wiped away when you pat the slices dry. It also helps season the eggplant since this is the only step where it’s directly salted. -
Want more tips?
Be sure to check out the Pro Tips section above for extra tricks on texture, layering, and bread choices. -
New to Mediterranean cooking?
You can explore more pantry staples and flavor boosters in my Mediterranean Ingredient Guide!
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