Vegetarian Eggplant Stack Open-face, with Tahini Cream Salad

It’s June. Lovely June in California.

One would think that being that it is June, the middle of the year, in sunny California, it would be… sunny.

Not so much.

It’s been raining, cold, cloudy, and more cold lately.

I’m needing my warm summer sun and hot air to bask in. I’m needing the clouds to leave, needing them to be replaced by blue skies. And I’m really needing some warm-weather foods.

I’m also not getting enough vitamin E. As in Eggplant.

And Easy.

But being that it’s cold outside, I’m taking a stand against winter. I’m fighting for summer. And I’m going against Mother Nature with anything I can to spell sunshine.

Today, sunshine is spelled, Eggplant Stack Open-face Sandwich with Tahini Cream Sauce. It’s also spelled hearty, delicious, nutritious, and yum.

Vegetarian Eggplant Stack Open-face, with Tahini Cream Salad

  • 1 eggplant, cut into 1/2 inch thick rounds
  • 3-4 tbsp balsamic vinegar, +1 tbsp for finished sandwich
  • 1 tbsp olive oil, or cooking spray
  • 1 can chickpeas, rinsed and drained
  • 1/2 English cucumber, diced, about 1/2 cup
  • 1/2 cup cherry tomatoes, sliced in half (about 15 tomatoes)
  • 1/2 sweet white onion, diced
  • 1 cup plain Greek yogurt
  • 1 heaping tbsp tahini
  • 2-3 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • salt, pepper, and cayenne pepper, to taste
  • 4 slices of gluten free bread, toasted (I used Udi’s)


Heat oven to 450 degrees F. Place each eggplant round onto a baking sheet or Pyrex baking dish. Brush balsamic vinegar onto each eggplant slice, repeat with olive oil or cooking spray. If desired, coat both sides of the eggplant.

Bake for 30 minutes or until soft, flipping eggplant rounds once.


In a large bowl, combine the chickpeas, cucumber, tomatoes, onion, Greek yogurt, lemon juice, nutritional yeast, and seasonings.


When eggplant is soft, or cooked to your liking, top each piece of toast with 2 slices of eggplant (or more… like I did…) and 2-3 spoonfuls of tahini cream sauce on top. Drizzle with more balsamic vinegar and pepper. Then enjoy.

Makes 4 sandwiches with leftover Tahini Cream Salad

I’m pretty confident this recipe could be altered in an unheard amount of ways. I’m thinking hummus dressing, squash and eggplant, barbeque sauce. But I’m kinda crazy like that. 😉

If you’re in the mood for summer eats, an easy prep meal, and something tasty, you’ve just found it all in one open-faced sandwich.

Not to mention, health-wise, it comes out with an A+.

What do you crave when it’s summer and warm?

Are you craving summer?

Although it’s not quite 95 degrees outside, I’m giving up, or fighting back, however you want to view it. Warm eats, here I come!
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