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Mediterranean Roasted Eggplant Sandwich with Halloumi

Mediterranean roasted eggplant and halloumi sandwich stacked with arugula, tomato, and pickled onion on toasted ciabatta
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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!

  • Author: George
  • 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:

  • 1 lb eggplant (1 large, about 16 oz); sliced into ¼ to ½ inch rounds

  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)

  • Extra virgin olive oil; for brushing (about 1 tablespoon)

For the Herb Oil: 

  • 2 tablespoons extra virgin olive oil

  • ½ teaspoon dried oregano

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • 2 tablespoons minced parsley

  • 1 teaspoon red wine vinegar

  • 1 clove garlic; grated

  • Pinch of salt and pepper

For Sandwich:

  • 8 oz halloumi cheese; sliced

  • 4 ciabatta rolls

  • 1 cup arugula

  • 1 medium tomato; sliced

  • 4 tablespoons toum sauce (or spread of your choice)

  • 3 to 4 tablespoons pickled red onions

  • Salt and pepper; to taste

Instructions

1. Prep and Salt the Eggplant + 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. Meanwhile, make the herb oil by mixing all the ingredients in a small bowl. Set aside.

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 are done. 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. You may do this while the eggplant is roasting.

4. Assemble the Sandwich

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

  • 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!

Find it online: https://www.myeclecticbites.com/mediterranean-roasted-eggplant-sandwich/