Eggplants and zucchinis are in their prime right now, and the variety at the farmers market is impressive. From Chinese, Japanese, Italian, Indian, to Thai eggplants, there’s something for every dish. Each type brings its own unique qualities, making them versatile for different recipes. Zucchinis come in both green and yellow, and vary in size—from long, slender ones to small, round varieties.
Though native to India, Africa, and South Asia, eggplants are used in cuisines all over the world. They’re prepared in countless ways: stir-fried, roasted, stewed, braised, curried, steamed, or fried. The most familiar variety has deep purple skin, white flesh full of seeds, and a green stem that’s a bit prickly. Personally, I’m partial to Italian or American eggplants for making baigan bharta—a popular Indian dish. The eggplant is char-roasted to achieve a smoky flavor, mashed, and cooked with onions, tomatoes, aromatics, and Indian spices. It’s typically enjoyed with naan and cooling cucumber raita (a spiced yogurt dip).
With back-to-school season in full swing and the daily task of packing lunches for my teens, I’ve come up with a recipe that’s perfect for lunch boxes: Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich. Growing up in Mumbai, bhajias, or fritters, were a staple in our home, especially during the monsoon season from June to September. Bhajias paired with masala chai were the perfect remedy for rainy days. They’re also a popular street food in India, enjoyed by everyone from students to commuters. My mother would turn any seasonal vegetable—even bananas—into a bhajia. Those days hold a special place in my heart.
When it comes to packing school lunches, the key is having recipes that can be prepped in advance and easily assembled in the morning. The romesco sauce can be made on the weekend and used throughout the week, while the bhajias can be fried the night before for maximum freshness.
Romesco Sauce
The sauce starts with roasting tomatoes in olive oil, salt, and pepper. Roasting enhances the flavor by reducing the water content. The roasted tomatoes, along with fire-roasted red peppers, parsley, garlic, olive oil, vinegar, red chili flakes, salt, pepper, and slivered almonds, are blended to a smooth consistency in a food processor. The sauce can be stored in an airtight jar in the fridge.
Bhajias (Fritters)
Bhajias are vegetable fritters made with a batter of chickpea flour, rice flour, and spices like turmeric, ground red chili, salt, and garam masala. The batter is thinned with water to a thick, creamy consistency. Vegetables are dipped in the batter and fried until golden brown. For extra flavor, a sprinkle of chaat masala (a tangy Indian spice mix) on top is a must.
Since eggplants and zucchinis have high water content, it’s important to salt them before frying. Sprinkle salt on both sides of the sliced vegetables, let them sit, and pat them dry with a kitchen towel. This ensures the bhajias fry up crispy. If you make the bhajias the night before, store them in an airtight container with parchment paper and leave them on the counter to reheat the next morning. Toasting them briefly will crisp them up again.
Assembling the Sandwich
For the sandwich, I prefer using focaccia, but sourdough or a French loaf works just as well. In the morning, generously spread the romesco sauce on the bread. Layer the bhajias on top, add Fontina cheese, and melt it in a toaster oven. The creamy, melted cheese elevates the sandwich. Finish it off with fresh arugula and the top slice of bread.
I pack these sandwiches with potato chips, fruit, and a sweet treat like mini chocolate chip cookies. This sandwich has quickly become a favorite in our house and is now a regular in our lunch rotation.
Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
Here is a lunch box rendition of the popular Mumbai street food — bhajias, or fritters, converted into an absolutely mouthwatering sandwich. In-season eggplant and zucchini bhajias are nestled between focaccia slices with a delicious romesco sauce, melty Fontina and peppery arugula.
Makes 4
Romesco Sauce (makes ~18-ounce jar)
3 medium tomatoes, cut into quarter pieces
1 tablespoon + ¼ cup olive oil
½ teaspoon + 1 teaspoon table salt
½ teaspoon + 1 teaspoon black pepper
12-ounce jar of fire roasted red peppers
¼ cup parsley, roughly chopped
3 garlic cloves
1 tablespoon vinegar (any kind in your pantry – red wine/white/apple cider)
½ teaspoon red chili flakes
1 teaspoon smoked paprika
¼ cup slivered almonds
Eggplant and Zucchini Bhajia (Fritters)
10 ½-inch rounds of Chinese or Fairy Tale Eggplant (~1 eggplant)
10 ½-inch rounds of zucchini (~1 zucchini)
Salt to add on the eggplant and zucchini rounds
½ cup chickpea flour (besan)
⅓ cup rice flour
½ teaspoon turmeric
1 teaspoon ground red chili
3/4 teaspoon garam masala
1 teaspoon salt
¾ cup + 1 tablespoon warm water
Vegetable oil for shallow frying
Focaccia or sourdough bread, cut into half horizontally
Fontina slices
Arugula
Make the Romesco Sauce: Preheat the oven to 400 degrees. In a quarter baking sheet, add the tomatoes, 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper. Toss lightly and bake in the oven for 30 minutes. The water content will evaporate.
In a food processor, add the roasted tomatoes, red peppers, parsley, garlic, vinegar, ¼ cup olive oil, red chili flakes, 1 teaspoon salt, 1 teaspoon pepper, paprika and almonds. Blend until well-combined and almost smooth. Pour the sauce into a clean, empty jar and store in the fridge until ready to use.
Make the Eggplant and Zucchini Bhajia (Fritters): Place the eggplant and zucchini rounds on a baking tray, making sure they don’t overlap each other. Sprinkle about ¾ to 1 teaspoon of salt over the slices. Massage the salt onto the slices and turn them over. Repeat the process by sprinkling salt over the other side, massaging and set the tray aside for 10 minutes. Using a kitchen towel or paper towel, press the slices to remove the excess water content. Turn them over and press the towel again to remove the excess water content. This ensures that the slices will crisp up on shallow frying. In the meanwhile, in a medium bowl, add the chickpea flour, rice flour, turmeric, ground red chili, garam masala and salt. Whisk to combine. Add the water and whisk until the mixture is smooth. It should be the consistency of heavy cream.
In a medium to large skillet, on medium to high heat, add enough vegetable oil for shallow frying – about ½ inch. Heat it for 3 to 4 minutes. Place a plate on the side with parchment paper. Dip each vegetable slice into the batter, drain off excess and place in the hot oil. Repeat the process for about 6 more slices. Do not overcrowd the slices in the oil, as it will bring the oil temperature down. Cook each side, using tongs to flip, for about 2-3 minutes, or until golden brown in color. Remove each slice and place on the prepared plate. Repeat for all the slices. Finish shallow frying the remaining vegetable slices.
Make the sandwiches: Spread a generous portion of the romesco sauce on both the cut sides of the bread. Place the bhajia or fritters (about 3 to 4) on one side of the sandwich. Layer with Fontina and toast in a toaster oven for 2 to 3 minutes until the cheese is melted. Place arugula on the top and close the sandwich with the other half. Cut the sandwich in half and enjoy!
Note: The romesco sauce can be made up to 5 days ahead. The bhajia or fritters can be made the night before, for packing in school lunches.
