A savory, smoky twist on “sandwiches” featuring roasted eggplant and zucchini, layered with spiced mushroom and lentil filling, baked with a miso-ginger glaze.
Ingredients
Vegetable Base:
- 3 medium eggplants, cut into thick 1/2-inch rounds
- 2 medium zucchini, sliced into thin planks
- 1 tablespoon coconut oil
- Salt and black pepper, to taste
Filling:
- 1 cup cremini mushrooms, finely chopped
- 1/2 cup cooked red lentils
- 1 small carrot, grated
- 1 teaspoon smoked paprika
- 1 teaspoon soy sauce or tamari
- 1 teaspoon fresh ginger, grated
Glaze & Finishing:
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- Toasted sesame seeds, for garnish
- Fresh chives or green onion, chopped
Instructions:
- Preheat oven to 400°F. Lightly oil a baking sheet with coconut oil. Arrange eggplant and zucchini slices on the sheet, season with salt and pepper, and roast 10–12 minutes until lightly browned and tender.
- While vegetables roast, heat a small skillet with coconut oil over medium heat. Sauté mushrooms and grated carrot until soft, about 5 minutes. Stir in cooked lentils, smoked paprika, soy sauce, and grated ginger. Remove from heat.
- Assemble “sandwiches”: place a slice of roasted eggplant on a sheet pan, layer zucchini slices on top, then spoon mushroom-lentil filling over. Top with another eggplant slice.
- Whisk together miso paste, maple syrup, and sesame oil. Brush the tops of each sandwich with the glaze.
- Bake for an additional 8–10 minutes until the glaze is slightly caramelized.
- Serve hot, garnished with toasted sesame seeds and chopped chives.
