Vegan Open-Faced Eggplant Sandwich Recipe

About this recipe

A hearty and flavorful vegan dinner featuring fried eggplant, peppers, and tomatoes served on crusty Italian bread, topped with fresh basil and a tangy vinaigrette.

Ingredients

• 500 g Organically Grown Small Brinjal
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 500 ml Bertolli Extra Virgin Olive Oil
• 2.5 Kg Austin Whole Peeled Tomato
• 50 g On1Y Black Peppercorns With Grinder
• 14 g On1Y Basil Leaves
• 500 ml Colavita White Wine Vinegar
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 380 g The Baker'S Dozen High Protein Fourgrain Sourdough (Zero Maida Bread)

Instructions

1. 1. Slice 1 medium eggplant into rounds and 2 bell peppers into strips. Mince 2 cloves of garlic.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices and bell pepper strips, cooking for about 15 minutes until softened and slightly browned. Add the minced garlic in the last 2 minutes of cooking and stir well.
3. 3. While the vegetables cook, slice 1 loaf of sourdough bread lengthwise and toast lightly in the oven or on a grill until crisp.
4. 4. Dice 1 large tomato and set aside. In a small bowl, whisk together 1 tablespoon of wine vinegar, a pinch of salt, and freshly ground black pepper to taste.
5. 5. Spread the cooked eggplant and pepper mixture evenly over the toasted bread halves. Top with the diced tomato and drizzle with the prepared vinaigrette.
6. 6. Garnish with a handful of fresh basil leaves. Serve immediately as a satisfying open-faced sandwich.