Eggplant Recipe (Tomato And Chutney Toasted Sandwich)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 sandwiches
Ingredients
Main Ingredients
- 24 brinjal (baingan / eggplant) slices
- 2 tsp oil
- 12 thinly tomato slices
-
1/4 cup green chutney
- 12 small cheese cubes strips
-
salt and freshly ground black pepper (kalimirch) powder to taste
- 8 whole wheat bread slices
- butter
Method
- 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.
Eggplant, Tomato and Chutney Toasted Sandwich recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 236 Calories |
| Protein | 6.6 g |
| Carbohydrates | 30.5 g |
| Fiber | 5.9 g |
| Fat | 9.8 g |
| Cholesterol | 0 mg |
| Sodium | 63 mg |
Click here to view Calories for Eggplant, Tomato and Chutney Toasted Sandwich
The Nutrient info is complete
