This eggplant hoagie recipe is the perfect summer sandwich. Two of our editors who don’t care for eggplant thought it was delicious! The cucumber salad was good enough to eat on its own.
Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Sprinkle eggplant with kosher salt on both sides, place on a baking sheet or wire rack, and set aside for 30 minutes. Brush off salt and press eggplant slices firmly between paper towels to remove excess moisture.
In a bowl, combine cucumbers, tomatoes, parsley, onions, and salt and pepper. Set aside.
Heat 1 inch oil to 375°F, or very hot but not smoking. Working in batches, fry eggplant slices for 5 to 6 minutes on one side and 2 to 3 minutes on the other, or until brown and tender. Using a slotted spoon, transfer eggplant to paper towels to drain and cool.
Split hoagie rolls almost in half lengthwise. Spread 2 tablespoons hummus on each side. Divide sliced eggs, eggplant, and cucumber mixture equally among the 4 rolls. Drizzle each with 2 tablespoons Tahini Sauce.
Whisk together ¼ cup tahini paste with 3 tablespoons water and 1 tablespoon fresh lemon juice. Add more water and lemon to achieve desired consistency.