Eggplant, Tomato and Chutney Toasted Sandwich
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 19495 times
A very interesting sandwich that is sure to please the indian tongue, the eggplant, tomato and chutney toasted sandwich is made with a rare combination of perfectly browned eggplant slices jazzed up with green chutney, tomato slices and cheese strips.
- Heat a non-stick tava (griddle), add the oil and arrange the eggplant slices on it and cook on a medium flame for 3 to 4 minutes or till the eggplant is light brown in colour and cooked. Keep aside.
- Place 2 bread slices on a clean, dry surface and apply little chutney on both the bread slices.
- Put 6 eggplant slices, 3 small cheese strips, 3 tomato slices over it and sprinkle salt and pepper over it.
- Cover with the chutney side bread facing down. 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 steps2 to 4 to make 3 more sandwiches.
- Cut into triangles and serve immediately.
Nutrient values per sandwiche
|Vitamin A||529.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||17.8 mg|
|Folic Acid||48 mcg|
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