Roasted Eggplant Sliders

by Laurel on July 28, 2013

I buy eggplants on every grocery trip. I love roasting them to eat on sandwiches or to mash up into a spread or dip. After spotting some beautiful sprouted grain rolls at a farmer’s market this week, I made these cute little eggplant sandwich sliders with a creamy cashew spread. It’s an easy meal to prep ahead of time and pile together when you’re ready to eat.

Roasted Eggplant Sliders
(makes 12 sliders)

Roasted Eggplant Sliders1 dozen mini whole grain rolls
1 eggplant
2 tbsp. olive oil
1 bunch  fresh basil leaves
1 cup raw cashews, soaked in water (for at least 2 hours)
1/2 tsp turmeric
1 tbsp lemon juice
1/3 cup nutritional yeast
1/3 cup water
Salt
Sriracha hot sauce, optional

Preheat your oven to 400 degrees. Cut the eggplant into round slices, about 3/4 inch thick (you can leave the skin on). Spread out the slices on a sheet pan. Drizzle the olive oil on top and sprinkle with a little salt. Roast for 25-30 minutes, remove the eggplant from the oven, and set aside.

Rinse and drain the cashews and place them in a food processor or blender. Add in the turmeric, lemon juice, nutritional yeast, water, and a pinch of salt. Process on high until is makes a smooth and creamy spread. Transfer the spread to a bowl and set aside.

Slice open the mini rolls and spread them out on a sheet pan. Lightly toast them in the oven.

Build the sliders by spreading a generous portion of the cashew spread on both sides of the roll. Place a couple whole basil leaves on top, followed by a slice of eggplant. If any of the slices are too big for your rolls, you can trim them up or cut into smaller pieces. Top with a light drizzle of Sriracha, and then cover with the other half of the roll.

Serve warm and enjoy.

Roasted Eggplant
Cashew spread
Cashew spread
Cashew spread on roll
Cashew spread on rolls with basil leaves
Roasted Eggplant Sliders
Roasted Eggplant Sliders
Roasted Eggplant Sliders
Roasted Eggplant Sliders
Roasted Eggplant Sliders
Roasted Eggplant Sliders
Roasted Eggplant Sliders

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{ 5 comments }

Matthew @ My Little Eye Surgery July 29, 2013 at 11:07 am

Simply fantastic!

Mel July 31, 2013 at 3:15 am

I admire your creativity – you always have something new and interesting when I visit your blog. These look delicious! I’ll admit I’m not very experienced with eggplant but these look so easy. Yum!

Eleanor August 4, 2013 at 2:22 am

Great one.Gonna try this one today.By the those pictures look yummy !

Elle August 7, 2013 at 11:14 pm

I think eggplants are a great alternative to meat! I recently tried a grilled cheese sandwich made with some hummus, cheese, and eggplant.

It was delicious and pretty hearty and filling for a no-meat sandwich. I was a big fan of it.

It also was really juicy. I wasn’t sure how to make one myself, so I am glad I came across your slider recipe.

I might switch out the cashew sauce for hummus if I am short on time though. I have some extra lying around in my fridge.

Kris August 17, 2013 at 1:02 pm

Great idea – egg plant is quite ‘meaty’ so a wonderful substitute for meat.

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