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

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• 425G Isle Of Wight Tomato Organic Large Vine
• 50G Pepper Black Ground BWFO
• - Nearly Naked Veg Basil 100g
• - London Grocery Ciabatta Bake At Home 4 Pack
• 250 Ml Huilerie Beaujolaise 3 Year Aged Red Wine Vinegar, 250Ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G

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 ciabatta 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 ciabatta 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.