Eggplant Sandwich (With Quick-Pickled Carrots & Onions)

baguette style bread topped with sliced of roasted eggplant and pickled carrots

Here’s a festive meal that might win over the eggplant averse. If you really want to stack the deck, make it with a soft baguette-style bread.


You should feel free to improvise with this sandwich. The key elements are some kind of soft and chewy bread, baked eggplant (straight from the oven or leftover), a quick-pickled vegetable, and a spicy mayo dressing. If you have either fresh cilantro or flat parsley on hand, they would be great layered on top or blended into the dressing. 



Overhead shot of sliced baguette, sliced of roasted eggplant, pickled carrots, and spicy mayo dressing


Make the quick pickles

I recommend making the quick pickles first since it’s nice to let them sit for a while. Below is a recipe below for an 8-oz jar of quick-pickled carrots and red onions. If you’d prefer to make a bigger batch of quick pickles while you’re at it or learn more about “quickling” any kind of vegetable, hop over to my everyday recipes for Quick Pickles 101.

Quick Pickled Carrots and Onions


1-2 carrots or enough to almost fill an 8 oz jar, peeled and julienned

2 T red onion, diced

1 clove garlic, peeled and sliced

½ cup water

¼ cup distilled white vinegar (or the vinegar of your choice)

¼ cup apple cider vinegar 

1 ½ T maple syrup

1 ½ tsp salt

½ tsp whole peppercorns

pinch red pepper flakes


Optional additions


caraway, coriander, or mustard seeds 

fresh or dried thyme or oregano


Wash and peel the carrots. Using a sharp knife, trim off the ends and then cut into thirds. Then cut lengthwise and then into thin strips. 

Peel and dice the onion and then loosely pack the carrots and onions into the jar.


Combine all the other ingredients in a saucepan on the stovetop. On medium heat, bring to a gentle simmer stirring constantly. Simmer 1-2 minutes until all ingredients are combined; pour mixture over the jar of onions. This is best done in the sink. Use a fork to push the onions down, so they are all submerged. Depending on how tightly packed your jar was, you will likely have about ¼ cup of liquid left. Before discarding, salvage any seeds and peppercorns and add them to your jar.


Let “quickles” sit at room temperature for twenty minutes or so. Serve with a fork. Store leftovers in the refrigerator for 2-3 weeks.


Overhead shot of a canning jar of quick pickled carrots and red onions



Bake the eggplant

Visit my everyday recipes for the simple instructions for Baked Eggplant Slices


sliced of baked eggplant on a baking sheet


While the eggplant is baking, mix up the mayo dressing and chop the cilantro or parsley (if using). Just before assembling, you’ll place the bread slices on a baking sheet and place them under the broiler for 2-3 minutes to lightly toasted.


Smoked Paprika Mayo Dressing (3-4 sandwiches)


¾ c mayonnaise 

1 tsp smoked paprika (or ½ tsp sriracha)

1-2 tsp fresh lemon (or apple cider vinegar)


Optional additions

fresh parsley or cilantro, chopped

½ tsp capers


Toast the bread Place the bread on a large baking sheet and put under the broiler in the oven for 2 or 3 minutes or until lightly toasted.


Assemble the sandwiches with mayo, eggplant, and quickles. Serve warm.

What is this vegetable and what do I do with it?!


Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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