Toasted Eggplant and Zucchini Sandwich


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Toasted Eggplant and Zucchini Sandwich

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 14 cookbooks   This recipe has been viewed 9463 times

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

Preparation Time:    Cooking Time:    Total Time:     Makes 4 sandwiches
Show me for sandwiches

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

    For the stuffing
  1. 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.
  2. Add the garlic, mixed herbs and salt and sauté on a high flame for 1 to 2 minutes.
  3. Remove from the flame, divide into 4 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place 2 bread slices on a clean, dry surface and apply a little mustard paste on both the bread slices.
  2. Put 1 portion of the prepared stuffing on it and cover with another bread slice with the mustard side facing downwards.
  3. 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.
  4. Repeat steps 1 to 3 to make 3 more sandwiches.
  5. Cut into triangles and serve immediately.
Accompaniments

Golden Broth, Thick Carrot and Potato Soup 

Nutrient values per sandwiche
Energy152 cal
Protein4.9 g
Carbohydrates27.3 g
Fiber1.9 g
Fat2.7 g
Cholesterol0 mg
Vitamin A72.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C4.7 mg
Folic Acid23.5 mcg
Calcium23.2 mg
Iron2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium9.6 mg
Potassium191.9 mg
Zinc0.9 mg

RECIPE SOURCE : SandwichesBuy this cookbook

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Reviews

Toasted Eggplant and Zucchini Sandwich
5
 on 20 Jan 16 11:54 AM


Tasty sandwich. I tried it today n my family loved it.
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Tarla Dalal    Thanks Jeannete. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
20 Jan 16 01:46 PM