Vegan Eggplant Hummus Sandwich


Stay cool and healthy with this vegan eggplant sandwich! Guilt-free and great way to stay cool!

Yield 4 sandwiches

Ingredients for Eggplant Patties:

1 Whole large eggplant

2-3 Teaspoon Himalayan salt

1 Cup multigrain breadcrumbs

1/2 Teaspoon dried oregano

1.4 Teaspoon ground pepper

1/2 Cup almond milk or soy milk

1/2 Cup all purpose flour

1 1/2 Cup of vegetable oil (for frying)

Fill in ingredients:

Organic hummus

1 Whole organic tomato

Organic sprout

Organic fresh mixed green (personal preference)


  1. Cut the eggplant into approx. 1/2″ thick rounds. You should get about 8 larger rounds and have about 1/3 of the eggplants remaining. If desired, you can make mini ones with remaining eggplant.
  2. Laying the 8 slices on a rack and sprinkle about 2-3 tsp of salt over each side of the eggplant slices to let the excess water out. Wait for 30 minutes.
  3. Then rinse the eggplant under water and pat dry them with a clean towel or paper towel
  4. In a shallow mixing bowl, mix bread crumbs, Oregon, salt, and pepper together.
  5. Coat the pieces of eggplant in flour, then dredge it in almond milk, and then put it in the breadcrumb mixture
  6. Fry the eggplant patties in a pan until golden brown
  7. Once it’s done, let it cool down

To assemble the sandwich, use 2 patties per sandwich.

  1. Smear hummus onto both sides of the patties or one side. The amount of hummus will vary based on individual preference. (1/2″ is recommended)
  2. Depends on if you are making 4 sandwich or one, slice the tomato.
  3. Insert the sliced tomato on top of the hummus and then add sprout. If desired, you can add other mixed greens or with other mixed greens.
  4. Once is done, place two pieces of eggplant together and enjoy!

Storage and shelf life:

Recommend storage in cool condition (refrigeration) and recommend consumption within 5 days. To reheat the eggplant patties, recommend oven or microwave.