Toasted Eggplant and Zucchini Sandwich

by Tarla Dalal

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Eggplant and zucchini go well together, whether in salads, curries or sandwiches. The toasted eggplant and zucchini sandwich makes use of the winning combo, enhanced with capsicum, garlic and mixed herbs. Use whole wheat bread for this sandwich as it goes well with the filling.

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Toasted Eggplant and Zucchini Sandwich recipe - How to make Toasted Eggplant and Zucchini Sandwich

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 sandwiches
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Ingredients

For The Stuffing
1/2 cup brinjal (baingan / eggplant) slices
1/2 cup red capsicum slices
1/2 cup peeled and thinly sliced zucchini
1 tsp oil
salt to taste
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp dried mixed herbs

Other Ingredients
8 whole wheat bread slices
4 tsp mustard (rai / sarson) paste
12 small cheese strips

Method

For the stuffing

Heat the oil in a non-stick tava (griddle), add the eggplant, capsicum, zucchini and sauté on a high flame for 3 to 4 minutes.
Add the garlic, mixed herbs and salt and sauté on a high flame for 1 to 2 minutes.
Remove from the flame, divide into 4 equal portions and keep aside.

How to proceed

Place 2 bread slices on a clean, dry surface and apply a little mustard paste on both the bread slices.
Put 1 portion of the prepared stuffing on it and cover with another bread slice with the mustard side facing downwards.
Apply butter on both the sides and cook on a non-stick tava (griddle) for 3 to 4 minutes or till the sandwich is brown in colour from both the sides.
Repeat steps 1 to 3 to make 3 more sandwiches.
Cut into triangles and serve immediately.

Accompaniments

Golden Broth, Thick Carrot and Potato Soup

Nutrient values per sandwiche

Energy	152 cal
Protein	4.9 g
Carbohydrates	27.3 g
Fiber	1.9 g
Fat	2.7 g
Cholesterol	0 mg
Vitamin A	72.2 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	4.7 mg
Folic Acid	23.5 mcg
Calcium	23.2 mg
Iron	2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	9.6 mg
Potassium	191.9 mg
Zinc	0.9 mg