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Eggplant and Arugula Sandwiches

Spicy Arugula is a great herb for pesto. Add or substitute some basil for variety and use whatever nuts you have on hand. Serve tossed with pasta or spread on a sandwich. Use the arugula pesto from the recipe below to make this simple sauteed eggplant sandwich really special.


  • 1 large or 2-3 small eggplant
  • 1 bell pepper
  • ½ small onion
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Arugula Pesto:
  • 1 bunch Arugula
  • 2-3 cloves garlic
  • ½ cup toasted walnuts
  • ¼ cup olive oil
  • 2 tablespoons grated Parmesan cheese (optional)
  • Salt and pepper, to taste


Cut vegetables lengthwise into ¼-inch thick slices. Heat oil in a skillet over medium high heat. Add a single layer of vegetable strips and cook until beginning to brown. Turn vegetables and brown on other side. Remove to a paper towel and cook the rest of vegetables in batches until finished. Sprinkle vegetables with salt and pepper.

Assemble sandwiches by spreading 1-2 tablespoons of
pesto over each sandwich bottom, and then adding cooked

Arugula Pesto:

Wash and dry arugula. Pulse garlic and walnuts in food
processor or blender until coarsely ground. Add the
arugula (and basil if using) and olive oil, and continue to
pulse to desired consistency. Add the cheese last, and then
season with salt and pepper to taste.

Submitted by Sara Jones, Tucson CSA