Chickpea and eggplant sandwich under pressure

Ingredients:

• 1 large eggplant (600 g), cut into 1 cm thick circles.
• 1/4 cup + 3 tablespoons extra-virgin olive oil
• 1 can (400g) canned chickpeas, rinsed
• Zest and juice of half a lemon
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 2 tbsp coarsely chopped fresh mint
• 1 large ciabatta, about 30 cm deep.
• 0.5 tbsp. ready-made hummus
• Half a cucumber, cut into 0.5 cm pieces.
• 1/3 cup chopped pepperoncini peppers, patted dry
• 2 medium carrots, grated (about 3/4 cup)

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 450°F (245°C). Heat the baking sheet in the oven for 10 minutes. In a large bowl, toss the eggplant slices evenly with 3/4 teaspoon of salt and a few turns of the black peppercorns. Add 1/4 cup of olive oil and toss again, ensuring the eggplants are completely coated.
2. Remove the hot baking sheet from the oven and drizzle with 1 tablespoon of olive oil; arrange the eggplant slices in a single layer. Bake until tender and golden brown on the bottom, about 20 minutes. Let cool. Pat dry, pressing lightly with a paper towel.
3. Meanwhile, place the chickpeas in a medium bowl. Mash with a fork or potato masher until coarsely mashed. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of black pepper, and the remaining 2 tablespoons of olive oil and toss to combine.
4. Assemble the sandwich:
   
   Slice a ciabatta loaf in half horizontally, placing the two halves cut-side up. Scoop out some of the crumb from both halves (set aside for another use), leaving a 1/2-inch-thick crust. Spread hummus on the bottom and top halves of the bread. Continue layering half the chickpea mixture on the bottom half, followed by the eggplant, and then the remaining chickpea mixture. Top with cucumber, pepperoncini, and grated carrots, and cover with the top half of the bread. Wrap tightly in parchment, waxed paper, or plastic wrap and tie with twine if necessary.
5. Press the sandwich with a brick (see note) or cast iron skillet to flatten it, and refrigerate for 3 hours. Bring the sandwich to room temperature about 45 minutes before serving.
   
   Note
   
   A 2 kg brick works well as a weight. Wrap it in foil to protect kitchen surfaces.