Sandwich Magic! Layered Veggies, Hummus and Tahini Dressing
Moving to a new city has it's challenges. But discovering a new neighbourhood is exciting, especially when one of the finds is an amazing little gluten-free bakery that offers delicious bread (what a treat!) and a host of other tempting options - many of which are vegan too!
I don't eat sandwiches very often. When I do, I want them to be ridiculously tasty... and healthy too! This particular sandwich is sooooo delectable, I can't stop thinking about making it again. It has the perfect combinations of flavours and textures: creamy avocado and hummus, crunchy alfalfa sprouts, juicy tomatoes, smokey onions and eggplant, and tangy tahini dressing! The added bonus (as if you needed any more reason to go make this right now!) is that it's packed full of antioxidants, nutrients and vitamins! This is one sandwich you can feel good about!
Don't like sandwiches so much? Staying away from grains? On a cleanse? No problem! Swap out the bread and turn it into a lettuce or collard green wrap!
(recipe makes 2 sandwiches)
Layered Veggies, Hummus and Tahini Dressing Sandwich
For the Sandwiches
- 2 gluten-free panini buns (or 2 large lettuce or collard leaves, or any other form of bread)
- 1 medium eggplant, sliced into rounds (1/4 inch thick)
- 1 ripe tomato, slices thin
- 1/2 a medium avocado, sliced
- handful of alfalfa sprouts
- 1/2 a small sweet onion, sliced thinly
- 1 tsp avocado oil, plus more for brushing eggplant
- 4 Tbsp of hummus (make your own with this simple recipe!)
- drizzle of tahini dressing
For the Tahini Dressing
- 3 Tbsp tahini (sesame butter)
- juice of one small lemon
- 3 Tbsp flat parsley leaves (curly will work too, in a pinch)
- 1 small garlic clove
- 1 to 3 Tbsp water (or more, depending on desired texture)
- salt to taste
Slice eggplant and sprinkle with a bit of salt. Set aside to allow it to sweat. Preheat oven to 400F
While eggplant is sweating and oven is heating, make the tahini dressing by placing all the ingredients in a small blender, and blend until well combined. Start with 1 Tbsp of water and a touch of salt. Gradually adjust water for desired consistency and salt to taste. Transfer dressing to a small jar. Set aside. (Dressing will keep well in the fridge for up to 5 days and works really well as a salad dressing, dip, or sauce for rice or quinoa bowls! *Note that dressing may thicken in the fridge. If needed, simply add a bit of water to your jar and shake well before using again)
Once the eggplant slices have been sitting for about 10 minutes, pat them dry with a clean towel. Lightly brush both sides of the slices with a bit of Avocado oil and place them on a cookie sheet. Roast them 5 to 7 minutes, then flip them and roast another 5 to 7 minutes. Watch closely in the last few minutes as they will go from deliciously perfect to burnt in an instant!
While eggplant is roasting, heat a small frying pan and sauté the onions over medium-high heat until golden brown, 5 minutes or so. Set aside.
When eggplant is ready, assemble your sandwiches! Spread 2 Tbsp of hummus on each bun or leaf, top with onions, layers of eggplant, tomatoes, avocado, and sprouts. Add a generous drizzle of tahini dressing and... Voila! Magic for your mouth and tummy!