This idea is just great if you love veggies - and it fits so nicely into my LCHF menu plans ... here is what you do.
Get these ingredients to make one sandwich:
2 long slices of washed aubergine / eggplant, 1/4 inch thick each
1 washed tomato, sliced
1/2 avocado, sliced
2 pieces lettuce of your choice
Mustard to taste
And then follow these directions:
1. Place aubergine / eggplant pieces under broiler / grill for 2 minutes, then remove and cool.
2. Stack your tomato, avocado, lettuce and mustard on the first piece of aubergine / eggplant just as you would if you were making something along the lines of a BLT.
3. Top with the second piece of aubergine / eggplant.
4. Cut in half, and enjoy ....
2 long slices of washed aubergine / eggplant, 1/4 inch thick each
1 washed tomato, sliced
1/2 avocado, sliced
2 pieces lettuce of your choice
Mustard to taste
And then follow these directions:
1. Place aubergine / eggplant pieces under broiler / grill for 2 minutes, then remove and cool.
2. Stack your tomato, avocado, lettuce and mustard on the first piece of aubergine / eggplant just as you would if you were making something along the lines of a BLT.
3. Top with the second piece of aubergine / eggplant.
4. Cut in half, and enjoy ....
They are full of vitamins, minerals and dietary fibre. Along with tomatoes, potatoes and bell peppers, the aubergine (solanum melongena) belongs to the nightshade plant family (Solanaceae). In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. They have a deep purple, glossy skin encasing cream coloured, sponge-like flesh dotted with small, edible seeds. In addition to the classic purple variety, aubergines are available in other colours including lavender, jade green, orange and yellow and in a range of shapes and sizes. The most popular variety of aubergine looks like a large, pear-shaped egg, hence the American name ‘eggplant.’
The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East.
Nutritional highlights:
Aubergines are an excellent source of dietary fiber. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre.
See more about aubergines here
All the best Jan
7 comments:
How were the aubergines? I find they need a lot of cooking to get them soft but have never used them in a "sandwich". I've only used lettuce leaves but this is a good option if the aubergine is not too chewy and stringy.
I use lettuce leaves as a swap too. When buying aubergines I test the ripeness of them by gently pressing the skin with the pad of your thumb. If it springs back, the aubergine is ripe, if an indentation remains, it is not. Ripe ones are softer. These sandwiches look very good.
Annie
Eggplant is a very versatile vegetable, priceless for cooking. I love to pre-cook slices in a foreman grill for 3 - 5 minutes - it cuts the cooking time and increases convenience.I also find it convenient to prepare big eggplant slices first, than cut it with a scissors into stripes to use in a pasta-type recipes. It is important to not over-cook eggplant for sandwiches.
Awesome recipe! I'm definitely going to make this one. Thanks for sharing it. And happy August!
Hi Joyful, and welcome - great to read your comment. When making these 'sandwiches' do use the ripest aubergines ... as Annie has already commented it is best when buying aubergines to always test the ripeness of them by gently pressing the skin with the pad of your thumb. If it springs back, the aubergine is ripe, if an indentation remains, it is not. Ripe ones are generally softer. Do give the recipe a try and see what you think.
Hello Annie, and thanks for your comment and tips. Hope you enjoy the 'sandwiches'.
Hi Galina, I do so agree with you aubergines / eggplants are so versatile and I use them a lot in my menu plans. Many thanks for your tips ... good to read them.
Hello Martha, enjoy the 'sandwiches' and hope you have a happy August too.
Thanks everyone for your comments, it is always great to read them and share tips and thoughts.
All the best Jan
Lookin' good !!!!
Thanks Ivy, you can't beat aubergines / eggplants.
All the best Jan
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