Eggplant Sandwiches with Date-Plum-Mustard

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Auberginen-Stullen mit Dattel-Pflaumen-Senf
Gebratene Aubergine trifft würzig-süßen Dattel-Pflaumen-Senf und knuspriges Brot. Ein ungewöhnlicher Brotbelag, der jeden zum Auberginen-Fan macht. Unbedingt probieren! 💜
4 sandwiches
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course Tags: Brunch, Dinner, Lunch
Cuisine Tags: vegan
Tags: Aubergine, Dattel, plant-based, Senf, vegan, vegetarisch
  • 2 EL Olivenöl
  • 1 große Aubergine
  • 1/2 TL Knoblauchpulver
  • 1/2 TL Paprika, rosenscharf
  • 1/4 TL Pfeffer
  • 1 Prise Salz
  • 2 Medjool Datteln, entsteint
  • 4 Scheiben Vollkorn- oder Roggenbrot*
Für den Dip:
  • 3 TL mittelscharfen Senf
  • 2 TL Pflaumenmarmelade
  • 2 Medjool Datteln, entsteint
  • 1/4 TL Knoblauchpulver
  • 1/4 TL Kurkuma
  • 1 Frühlingszwiebel, in Ringe geschnitten
  • ungeschälten Sesam, (optional)
  1. Die Aubergine waschen und in ca. 1 cm dicke Scheiben schneiden (quer nicht längst!).

  2. 1 EL Olivenöl in einer beschichteten Pfanne bei mittlerer Hitze erhitzen und die Auberginenscheiben von einer Seite für ca. 5 Minuten anbraten.

    Dann wenden und nochmal einen EL Öl in die Pfanne geben, damit auch die andere Seite der Scheiben gut anbraten kann. Wieder 5 Minuten braten.

  3. Die Auberginenscheiben erneut wenden und die Hitze reduzieren. Jetzt mit Knoblauch, Paprika, Salz & Pfeffer würzen. Die Datteln halbieren und in Stücke schneiden und zu den Scheiben in die Pfanne geben, ab & zu wenden. Für weitere 5 Minuten auf dem Herd lassen. Die Scheiben müssten jetzt eine ziemlich weiche Konsistenz haben, dann sind sie fertig.

  4. Während die Aubergine brät, bereitest du den Senf-Dip vor.

    Dafür die Datteln mit einer Gabel gut zerdrücken und die restlichen Zutaten untermengen & gut vermischen - fertig!

  5. Jetzt baust du deine Stulle zusammen:

    1 Scheibe Brot mit 1/4 des Senf-Dips bestreichen, mit 3-4 Auberginenscheiben belegen, 1/4 der angebratenen Dattelstückchen darauf verteilen und mit Frühlingszwiebel und Sesam garnieren.

*Entweder frisch vom Bäcker oder knusprig getoastet.
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
Eggplant sandwiches …

Does that sound funny in your ears?

At first glance, eggplants are probably a rather unusual type of spread, right? But believe me, these sandwiches mean quite a kick for your taste buds. The eggplant is sliced ​​and fried in the pan until nice & soft. Then, along with a delicious date-plum-mustard-dip, they are spread on crispy fresh bread. I like mine best with multigrain bread, but a hearty rye bread fits very well, too.

Finally, I garnish these creamy-delicate eggplant slices with a few roasted date pieces. And oh my gosh, there’s your piece of heavenly soulfood right in front of you. 💛

But eggplants cannot only be damn tasty, they are also extremely healthy. I must admit, I didn’t know that until recently. Because unfortunately, in Germany eggplants are usually dismissed as somewhat boring and tasteless (meaning = meaningless). But it only depends on the right preparation. 😉

The purple eggplant is a real powerhouse in the veggie world. It contains many antioxidants, minerals like calcium & magnesium, vitamins A, B, C & E and folic acid. They are good for the cardiovascular system, have a draining effect and support the liver in fat loss. So, get your eggplant & start cooking 🍆✨🍆

My eggplant sandwiches are a really quick & easy lunch or dinner. After only 20 minutes a healthy and delicious meal is on your table. And it even satisfies for a long time (a not to be underestimated point!), too. As a side, I usually serve a crisp garden salad with tomatoes, bell pepper and cucumber slices. This gives the whole thing some extra freshness and a few extra vitamins won’t hurt either. 😋

Of course, there are countless other ways to make something delicious out of eggplants. For example, have you ever tried making Baba Ganoush? Or a delicious Eggplant Curry? You can even make Eggplant Wedges. Really! And they will melt on the tongue for sure. I discovered the recipe for this in the cookbook Green Kitchen Travels and since then, the delicious wedges have been on our table several times (especially in summer).

Anyways, I’m curious how you’ll like this eggplant sandwiches. I’m always happy to hear from you. Your comments & feedback are very welcome and always make my day.

Enjoy your new favorite sandwich 😁 & see you soon! xo, Romy



Eggplant Sandwiches with Date-Plum-Mustard
Roasted eggplant meets spicy-sweet date-plum-mustard and crunchy bread. An unusual veggie spread that turns everyone into an eggplant fan. You will love this! 💜
4 sandwiches
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course Tags: Brunch, Dinner, Lunch
Cuisine Tags: vegan
Tags: date, eggplant, mustard, plant-based, vegan, vegetarian
  • 2 Tbsp olive oil
  • 1 big eggplant
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1/4 tsp pepper
  • pinch of salt
  • 2 Medjool dates, pitted
  • 4 slices wholegrain or sourdough bread
For the dip:
  • 3 tsp medium hot mustard
  • 2 tsp plum jam
  • 2 Medjool dates, pitted
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1 spring onion, sliced
  • sesame seeds (optional)
  1. Wash the eggplant and cut into slices about 1 cm | 0,5" thick.

  2. Heat 1 tbsp of the olive oil in a non-stick pan over medium heat and fry the aubergine slices for about 5 minutes from one side.

    Then turn over and add another tbsp of oil to the pan to allow the other side of the slices to brown well. Roast again for 5 minutes.

  3. Turn the eggplant slices again and reduce the heat. Now season with garlic, paprika, salt & pepper. Halve the dates and cut into pieces and add to the slices in the pan, turning now & then. Leave on the stove for another 5 minutes. If the slices have a fairly soft consistency, then they're done.

  4. While the eggplant is frying, prepare the mustard dip.

    Mash the dates well with a fork, add the remaining ingredients and mix until everything comes together - done!

  5. Now build your sandwich:

    Butter 1 slice of bread with 1/4 of the mustard dip, cover with 3-4 eggplant slices, spread 1/4 of the fried date pieces on top and garnish with spring onion and sesame.

*Fresh from the bakery around the corner or a little toasted for the perfect crunch.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

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20 Unique Vegan Eggplant Recipes to Try This Month - Meal Plan Ninja Friday September 6th, 2019 - 10:24 PM
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