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Easy Gourmet Aubergine Sandwich with Focaccia

The Ultimate Aubergine Sandwich with Focaccia & Tahini Yoghurt

  • Author: Jess Bunn
  • Total Time: 40 minutes
  • Yield: 2 Sandwiches
  • Diet: Vegetarian


This aubergine sandwich with focaccia is deliciously spicy, sticky and makes an excellent vegetarian lunch option. Spiced and roasted with Gochujang, honey, and rice vinegar, then dressed with creamy Tahini yoghurt, this makes for a mouthwatering gourmet sandwich filling. Perfect between chargrilled slices of crispy golden focaccia, with mint, rocket, parsley and radishes! And, with a few tweaks, it also makes for a perfect vegan lunch.



For the Aubergine

  • 2 aubergines
  • 2 Tbsp / 20g sesame oil
  • 2 Tbsp / 65g gochujang or sriracha
  • 2 Tbsp / honey or maple syrup if vegan
  • 2 Tbsp / rice vinegar

Yoghurt dressing 

  • 1 Tbsp/4g dill
  • 3/4 cup / 187g thick Greek style yoghurt, or coconut yoghurt if vegan
  • 1 Tbsp / 25g tahini or sesame paste

Salad dressing  

  • 1.5 Tbsp rice wine vinegar
  • 1 tsp honey
  • 1 tsp neutral oil (I used sunflower oil)


  • 12g rocket
  • 10g parsley
  • 6g mint
  • 3g dill
  • 35g radishes


  • A generous sprinkling of crispy onions per sandwich



  1. Turn on your stovetop and place the aubergines directly over the gas flame, cooking until they are softened and the skin is burnt and charred. If you don’t have gas, turn on your oven to the highest setting, place the aubergines onto a tray and grill until you get the same result. Turn with a pair of tongs while grilling, to ensure the aubergine cooks evenly.
  2. Once cooked, place the aubergines into a container with a lid to allow them to steam slightly.  This will make their skins easier to remove.
  3. While the aubergine is steaming, make the glaze by combining the sesame oil, gochujang, maple syrup or honey and rice vinegar together.
  4. After a few minutes, gently peel the skin from the aubergines, leaving them whole. Place them onto a baking dish lined with baking paper. Using a fork, lightly scratch at the surface of each aubergine to break up the flesh slightly in the middle but leaving it connected at the top and base. This will create ridges and texture for the sauce to cling to.
  5. Drizzle half the glaze over the aubergines.
  6. Airfryer – Place into the air fryer at 190C for 18-22 minutes.
  7. Oven – Place into the oven at 200C for between 18 and 22 minutes.
  8. Turn and re-glaze the aubergines halfway through the cooking time.
  9. While the aubergines are cooking, make the tahini yoghurt sauce. Stir together the yoghurt, dill and tahini to create a thick, creamy sauce. If the sauce is too thick, you can add a splash of cold water to thin it out. Season to taste with salt and pepper.
  10. Prepare your herbs by picking and rinsing them. Thinly slice your radishes.
  11. Combine the rice wine vinegar, honey and neutral oil to create your salad dressing. Once the aubergine is cooked, toss the dressing through the salad leaves.
  12. Cut your bread in half and toast over your gas burner, or in a very hot pan until lightly charred (optional).
  13. To assemble your sandwich, spoon over a dollop of tahini yoghurt sauce on the bottom slice of bread. Then add one sticky glazed aubergine, followed by the salad, crispy onions, and finally, the top piece of bread. Repeat with the remaining ingredients to form your second sandwich – then wrap in brown paper, cut in half, and serve immediately.



  • Prep Time: 15 min
  • Cook Time: 25 min
  • Category: Sandwiches
  • Method: Bake

Keywords: aubergine sandwich, focaccia

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