Roasted Eggplant Sandwich with Harissa Relish + Hummus

Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.

I bought a butternut squash at a farm stand yesterday. Yikes, I guess it’s september already. I also bought a basket full of plums and pounds of field tomatoes for slow roasting. It’s such a good season. Oh and we’re moving again. Yes we’re heading back to the mountains where we belong. I guess that’s why I find myself thinking a lot about ‘home‘ these days. Other than our clothes, camping equipment and a food processor we don’t really have many belongings. I thought for sure by the time I was a real adult I would at least own a decent couch. But I think secretly I kind of like it this way. Every time we move I find a few more things that I can leave behind and I always feel a little bit lighter. We’re not too picky about interior design which is why I think we always seem to find something that works for us. I looked around our kitchen yesterday, there is a plastic tablecloth covered in pictures of fruit that was here when we moved and I just couldn’t bring myself to take off. The fridge is old and the tiles are quite tacky but there is some home made jam in that fridge and sourdough on the counter and some seasonal fruit hanging around. The tomatoes were slow roasting in the oven and the afternoon sun was shining through the kitchen window right onto the tablecloth and I thought – these are the things that make any house a home.

I don’t buy eggplants any other time of year than september, it’s just not worth it. If there aren’t local they are often a disappointment. But right now they are just the right size and color and man are they ever good. The season doesn’t last too long so we’ve been eating a lot of them lately. The good thing is they go really well with tomatoes, and also squash. Happy late summer x

This post is sponsored by Mina – the essence of culinary Morocco, where culture is passed down through generations via stories and recipes. All opinons are, as always, my own. Thank you for supporting those that support this space.

Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwhich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.


There is much debate over whether or not to salt your eggplant before cooking it. It’s something that I’ve always done and I’ve never had the misfortune of a bitter eggplant, so I figure it just works. I’ll leave that step up to you. If you’re ok with dairy this sandwhich can easily be served warm with some grilled halloumi (yum) or you can stir some crumbled feta in the relish for extra salty creamy-ness. Again, I’ll leave that up to you. If you have extra harissa relish on hand it makes a great addition to grains, eggs or roasted vegetables.

Makes 2-4 sandwhiches.


1 medium eggplant, sliced into 1/2 inch rounds
1/4 cup extra virgin olive oil
1/2 teaspoon smoked paprika
Sea salt + black pepper

2 roasted red peppers, homemade or store bought
1 tablespoon Mina Spicy Harissa
1 clove garlic, finely grated with a mircoplane
1/2 tablespoon fresh lemon juice
1/2 teaspoon lemon juice
1 tablespoon extra virgin olive oil
Sea salt + black pepper

Hummus, homemade or store bought
Greens of choice (I used arugula)
Sliced tomato
4 slices of wholegrain sourdough bread, toasting optional


Layer eggplant slices in a colander, sprinkling generously with salt between each layer. Place the colander in the sink or over a plate and let the eggplants sit for half an hour, some water should seep out.

Preheat the oven to 400 F / 200 c

In a large bowl toss eggplant slices with smoked paprika and olive oil and  season with salt and pepper. Add more olive oil if needed, just enough to coat each slice generously.

Pat dry the eggplant with a clean kitchen towel and place in a single layer on a rimmed baking sheet line with parchment. Roast in the oven until soft and tender, flipping once, about 35 – 40 minutes.

To make the relish, place all ingredients in a small blender and pulse to combine. You can also finely chop the roasted red pepper and stir the ingredients together. Place in the fridge.

To assemble: spread one slice of sourdough with hummus, top with roasted eggplant, sliced tomato, harissa relish and greens. Spread top half with a little extra hummus, close and enjoy.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    Sophie MacKenzie
    September 12, 2017 at 10:32 pm

    So happy you’re headed ‘home’, or to one of the many places you can call home. I think it’s a great quality to find comfort in whatever place you are in and whatever state it’s in. Lol, another ‘adult’ here who doesn’t own a decent couch, have space for a kitchen table, or own a real bed frame over here… :)

    Besides that, this sandwich looks amazing, and yes yes yes to September eggplant!

    • Reply
      September 15, 2017 at 8:05 am

      Ah thanks Sophie, it feels so good to be heading out west and we’ll be closer to you! Maybe I’ll just keep living my life with adult in quotations :) Big love xx

  • Reply
    Jessie Snyder
    September 13, 2017 at 7:28 pm

    Ah you are making me reconsider an eggplant this season Jodi! I’ve never had one I liked prepared by me – sometimes at a restaurant, but I can just never get it right. Need to try your salting method I’m thinking ;). So freaking excited for you to move back to the mountains. I love how you described the little things you live with. We do it in small ways too, and I still think fondly of the gingham curtains in our previous little kitchen that were never photo worthy but very home worthy. And that is so what matters. xo

    • Reply
      September 15, 2017 at 8:07 am

      For sure give the salting method a try, and don’t be scare of oil – eggplants are one thirsty vegetable! Most of our house here is ‘home worthy’ as you described, and I love it that way too :) xx

  • Reply
    Yael Tamar
    September 28, 2017 at 4:16 am

    I always find ways to explore new recipes with egg plant, now i have found one more to my list.. This is terribly good and i loved the taste.. Thanks for the recipe.

    • Reply
      October 18, 2017 at 1:19 pm

      Oh I’m so glad! Thank you Yael x

  • Reply
    February 27, 2018 at 6:03 am

    This recipe is perfect for picnics and outdoor activities. Eggplants are my favorite vegetable and this one is giving me a great idea on how to have delicious eggplant meal on breakfast. Thank you very much. I will post this to my friends too!

  • Leave a Reply