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EAT: Eggplant, Arugula and Tomato

Kerri Conan

BY Mark Bittman

PUBLISHED August 21, 2025

A spin on something you may or may not have been making all summer: a BLT. Instead of the bacon, I roast super-thin slices of eggplant until they’re dry, chewy, and basically crisp; it’s a really good technique if you’ve never tried it. Those get piled onto toasted bread with slices of the best tomatoes you can get your hands on, a handful of arugula, and a generous slather of mayo. This is a vegetarian sandwich, of course, but if you want it to be vegan, try my eggless tofu mayo. I guess this isn’t technically a tomato dish, but even in a supporting role, they can easily steal the show.

 

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EAT: Eggplant, Arugula and Tomato

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Makes
4 sandwiches 1x

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