Moroccan · Street food
Fried Eggplant & Harissa Baguette
A Moroccan-Tunisian-style street sandwich stuffing a crusty baguette with slices of golden fried aubergine, harissa, tomato, boiled egg and olives, all bound with a slick of olive oil. Vegetarian, spicy and hugely satisfying, it's the kind of loaded bread eaten standing at a stall.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Ingredients
- 1 large aubergine, sliced into rounds
- 1 baguette or crusty roll
- 2 tbsp harissa
- 2 boiled eggs, sliced
- 1 tomato, sliced
- 1 handful olives, chopped
- 1 tbsp capers (optional)
- 5 tbsp olive oil
- Juice of 1/2 lemon
- Salt
Method
- 1
Salt the aubergine
Salt the aubergine slices and rest 15 minutes, then pat dry.
- 2
Fry
Fry the slices in olive oil until deep golden and soft, then drain.
- 3
Prep the bread
Split the baguette and spread both sides with harissa and a little olive oil.
- 4
Layer
Fill with fried aubergine, tomato, boiled egg, olives and capers.
- 5
Dress
Squeeze over lemon and a final drizzle of oil, and season.
- 6
Serve
Press gently and serve at once.
Chef's tips
- Salting the aubergine draws out moisture so it fries golden, not greasy.
- Drain the fried slices well on paper before building.
- Adjust the harissa to your heat tolerance — it's the backbone of the sandwich.
Frequently asked questions
Is this Moroccan or Tunisian?
It draws on the shared North African street-sandwich tradition — harissa, fried vegetables, egg and olives feature across Morocco, Tunisia and Algeria in similar loaded breads.
Can I grill the aubergine instead?
Yes — grilled or roasted aubergine makes a lighter version, though frying gives the richest, most indulgent result.