Roasted eggplant sandwich from Third Culture Cooking: Classic Recipes for a New Generation (page 146) by Zaynab Issa

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Notes about this recipe

  • Eat Your Books

    Can substitute bell peppers or squash for eggplant; maple syrup for honey; yellow onion for red onion; cilantro or mint for parsley; baguette, ciabatta rolls, or angel pita for demi baguettes; and balsamic glaze or thick balsamic vinegar for pomegranate molasses.

  • anothersarah on May 22, 2026

    Delicious, easy, portable. Made with acorn squash and green bell peppers. Used artisan rolls instead of baguette but I think the contrasting texture of the baguette would be even better. Tried both balsamic glaze and pom molasses, preferred the tang of the latter.

  • rglo820 on February 08, 2026

    Really tasty. Had it once hot and once cold and preferred it cold. The optional pomegranate molasses really rounded out the flavor profile. Some feta or another tangy cheese would not go amiss.

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