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Vegan Eggplant Sandwiches with Date-Plum-Mustard

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! πŸ’œ

[:de]Kategorien[:en]Course Tags[:] Brunch, Dinner, Lunch
[:de]Gerichte[:en]Cuisine Tags[:] vegan
Tags date, eggplant, mustard, plant-based, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 5 minutes
[:de]Garzeit[:en]Cook Time[:] 15 minutes
[:de]Gesamt[:en]Total Time[:] 20 minutes
[:de]Portionen[:en]Servings[:] 4 sandwiches


  • 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. πŸŒπŸ’«πŸ’š