Eggplant, Tomato and Chutney Toasted Sandwich

Eggplant, Tomato and Chutney Toasted Sandwich

Added to 21 cookbooks   This recipe has been viewed 25385 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.

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Eggplant, Tomato and Chutney Toasted Sandwich recipe - How to make Eggplant, Tomato and Chutney Toasted Sandwich

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 sandwiches
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  1. 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.
  2. Place 2 bread slices on a clean, dry surface and apply little chutney on both the bread slices.
  3. Put 6 eggplant slices, 3 small cheese strips, 3 tomato slices over it and sprinkle salt and pepper over it.
  4. 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.
  5. Repeat steps2 to 4 to make 3 more sandwiches.
  6. Cut into triangles and serve immediately.


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Nutrient values per sandwiche
Energy236 cal
Protein6.6 g
Carbohydrates30.5 g
Fiber5.9 g
Fat9.8 g
Cholesterol0 mg
Vitamin A529.4 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C17.8 mg
Folic Acid48 mcg
Calcium74.7 mg
Iron2.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium62.8 mg
Potassium302.8 mg
Zinc1 mg

RECIPE SOURCE : SandwichesBuy this cookbook

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