Sandwiches are a guilty pleasure of mine, especially when they are made with my favorite veggie: eggplant! If you don't have time to cook dinner but still want to use up some vegetables you have in your fridge, then this recipe might do the trick:
Ingredients (makes 4 sandwiches):
bread (you could also use burger buns)
salad leaves
2 tomatoes
1 eggplant
1 avocado
100 g yogurt
3 tbsp mayonnaise
1 clove of garlic
dash of green Tabasco
salt and pepper
olive oil
bread (you could also use burger buns)
salad leaves
2 tomatoes
1 eggplant
1 avocado
100 g yogurt
3 tbsp mayonnaise
1 clove of garlic
dash of green Tabasco
salt and pepper
olive oil
How to:
Wash the eggplant and slice lenghtwise, then shallow fry in a little bit of hot olive oil until golden brown. Meanwhile prepare the bread, slice the tomatoes and the avocado and lightly salt. Crush the clove of garlic and mix with the yogurt, mayonnaise, tabasco and season with salt and pepper. Spread the sauce on the bread and garnish with the salad, eggplant, avocado and tomato slices.
Wash the eggplant and slice lenghtwise, then shallow fry in a little bit of hot olive oil until golden brown. Meanwhile prepare the bread, slice the tomatoes and the avocado and lightly salt. Crush the clove of garlic and mix with the yogurt, mayonnaise, tabasco and season with salt and pepper. Spread the sauce on the bread and garnish with the salad, eggplant, avocado and tomato slices.
P.S: Of course you could also make a low calorie version of this by using whole wheat bread, skipping the mayo or replacing it with a low-fat one and preparing the eggplant in the oven.
Enjoy!
Enjoy!
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