Harissa Roasted Eggplant & Whipped Tahini Sandwich

Prep: 15 mins | Cook: 25 mins | Total: 40 mins
Type: Vegan | Spice Level: 🌶 Mild
Servings: 2 | Est. Cost: $14 - $20

Love at First Bite

The first bite delivers smoke and warmth from the harissa all the way to the crunch of fried onion strings threading through everything. Each layer earns its place. Nothing here is accidental.

Origin Story

Harissa carries centuries of North African culinary tradition - a bold, aromatic chile paste built from roasted red peppers, garlic, and warming spices that became a cornerstone of everyday cooking across Tunisia, Morocco, and Libya. Soul Foodie brings that tradition to the sandwich format, pairing harissa's fire with eggplant's natural meatiness and the deeply rooted Middle Eastern tradition of tahini as a creamy, nutty anchor. The result feels global and soulful at once - a sandwich that honors multiple culinary lineages in every layer.

Ingredients

For the Harissa Roasted Eggplant:

• 1 large eggplant, sliced into ½ inch rounds

• 3 tablespoons harissa paste

• 2 tablespoons extra virgin olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• Pinch of sea salt and black pepper

For the Whipped Tahini:

• ¼ cup tahini

• 2 tablespoons lemon juice

• 1 small garlic clove, minced

• 2 - 3 tablespoons cold water

• Pinch of sea salt
  

For the Crispy Fried Onion Strings:

• 1 medium yellow onion, sliced into thin rings

• ½ cup all-purpose flour

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• Pinch of sea salt

• Neutral oil for frying (avocado or sunflower oil)

For Assembly:

• 2 hoagie rolls, sliced and toasted

• ¼ cup vegan feta crumbles

• 1 small cucumber, shaved into thin ribbons using a vegetable peeler

• 2 tablespoons extra virgin olive oil for drizzling

• Fresh parsley leaves for garnish

Substitutions

• Brioche bun: A toasted potato bun delivers a slightly softer, lighter alternative that holds up well to the fillings.

• Vegan smoked gouda: Vegan pepper jack adds extra heat and melts beautifully as an alternative.

• Creole mustard: Whole grain Dijon mustard delivers a similar texture and tang as a substitute.

Remix Notes

Swap harissa paste for a sun-dried tomato and roasted red pepper spread for a milder, sweeter flavor profile. Layer in a few roasted red pepper strips alongside the eggplant for extra color and sweetness. A drizzle of pomegranate molasses over the finished sandwich adds a beautiful sweet-tart finish that plays brilliantly against the smoky harissa.

How to Make

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Whisk harissa paste, olive oil, smoked paprika, garlic powder, and cumin together in a bowl. Coat eggplant rounds generously on both sides. Arrange on the prepared baking sheet.

3. Roast eggplant for 20 - 25 minutes, flipping once halfway through, until tender, caramelized, and slightly charred at the edges.

4. While eggplant roasts, whisk tahini, lemon juice, and minced garlic together. Add cold water one tablespoon at a time until the mixture reaches a smooth, creamy, spreadable consistency. Season with sea salt and set aside.

5. Combine flour, smoked paprika, garlic powder, and sea salt in a shallow bowl. Toss onion rings in the flour mixture until evenly coated. Heat about an inch of neutral oil in a small skillet over medium-high heat. Fry onion rings in batches for 2 - 3 minutes until golden and crispy. Transfer to a paper towel-lined plate.

6. Toast hoagie rolls cut-side down in a dry skillet or under the broiler for 1 - 2 minutes until golden.

7. Spread whipped tahini generously on both sides of each toasted hoagie roll. Drizzle extra virgin olive oil over the tahini layer.

8. Layer roasted eggplant rounds onto the bottom half of each roll. Top with cucumber ribbons, vegan feta crumbles, and a generous handful of crispy fried onion strings. Finish with fresh parsley leaves.

9. Serve immediately while the onion strings stay crispy.

Pairs Well With

• Hibiscus Ginger Lemonade

• Watermelon Mint Mocktail

• Peach Cobbler Shake

Storage & Reheating

Store roasted eggplant, whipped tahini, and fried onion strings separately in airtight containers in the refrigerator for up to three days. Reheat eggplant in a skillet over medium heat for 2 - 3 minutes or in the oven at 375°F for 5 minutes. Re-crisp onion strings in a dry skillet or air fryer for 1 - 2 minutes. Assemble fresh each time for the best texture and flavor.

FAQ

Can I make this ahead of time?
Yes. Roast the eggplant and prepare the whipped tahini up to two days ahead. Fry the onion strings the day of serving for maximum crispiness.

My eggplant turned out soggy - what happened?
Skipping the salting step or overcrowding the baking sheet traps steam and prevents proper caramelization. Give each round enough space on the pan and the oven does the rest.

Is harissa paste spicy?
Most store-bought harissa pastes carry a mild to medium heat level. Rose harissa delivers a gentler, more floral flavor profile and works beautifully in this recipe.

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