Eggplant Po’boys

Vegetarian, vegan

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Eggplant

• Olive oil
• 1 large eggplant, sliced lengthwise, into ½ inch wide pieces
• 1 tablespoon Cajun spice mix (I used Joe’s)
• Sea salt

Chickpea Spread

• 1 can chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 tablespoon olive oil
• 2 teaspoons fresh squeezed lemon juice
• ¼ cup chopped fresh parsley
• 1 clove garlic
• 1-2 teaspoons of chili paste
• ½ teaspoon smoked paprika
• salt & pepper to taste

Serve

• Fresh baguette
• Jarred roasted red peppers, sliced

For eggplant:
Heat a large pan with a tight-fitting lid over a medium heat.

Brush eggplant slices with olive oil on both sides and season with Cajun spice mix and salt on both sides.

Arrange in eggplant in skillet without over-crowding (you’ll probably have to work in batches) and cover with the lid to trap in the heat. Cook for 5 minutes on each side until cooked through and tender, adding a little water to the pan if it becomes too dry and smokey.

Put aside until you’re ready to build you po’boy.

For chickpea spread:
Place all ingredients in the bowl of food processor and puree until desired smoothness (I like mine a little chunky). Add a tablespoon or two of water to thin out as needed.

(If you have extra this is a great dip with pita bread or crudités.)

To serve: 
Slice baguette lengthwise and spoon out some chickpea spread on both sides to make a layer across the bread. Stack with eggplant and roasted red peppers and serve with hot sauce on the side.