This recipe was inspired by Killer Poboys in New Orleans. I was reading their most recent menu (because that’s something I do in my spare time) and was instantly excited by their vegan option. Each individual ingredient was original and all together it sounded like a sandwich I could totally get on board with.
I think that’s what I love about vegan and vegetarian cooking so much – it encourages a different level of creativity, inevitably making vegetables taste more interesting and satisfying.
Now, a po’boy is really just a sandwich. But in New Orleans it’s a sandwich on a fresh pillowy baguette. It’s almost certainly one of those things that people claim cannot be replicated outside of the city due to the water – like bagels in New York or sourdough in San Francisco, I tend to believe these dough-related myths.
So the demi-baguettes I used aren’t New Orleans caliber, but they did the job nicely. And the rest of the ingredients I simplified a bit in the interest of speed and hunger. The result is a sandwich combination I would use again and again.
- Olive oil
- 1 large eggplant, sliced lengthwise, into ½ inch wide pieces
- 1 tablespoon Cajun spice mix (I used Joe’s)
- Sea salt
- 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
- Fresh baguette
- Jarred roasted red peppers, sliced
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.)
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.