Name: Vegetarian Sandwich with Grilled Eggplant
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 Servings
Ingredients: 3 slice Eggplant; 2 lámina Mozzarella cheese; 2 rodaja Tomato; 2 hoja Lettuce; 2 slice Sliced bread; 30 gramo Cream cheese; 1 cucharadita Olive oil; 1 pinch Salt; 1 pinch Pepper

Description

This vegetarian sandwich with grilled eggplant is a delicious and healthy option for a quick lunch or a light dinner. The eggplant, cooked to perfection in the Thermomix®, is combined with creamy mozzarella, fresh tomato and crunchy lettuce to create an explosion of Mediterranean flavors. It is perfect for summer days, when you are looking for something light but satisfying. If you prefer a vegan version, you can substitute the cheese for creamy avocado. A sandwich that you will love to prepare and enjoy!

Ingredients (9 ingredients)

3 slice Eggplant

2 lámina Mozzarella cheese

2 rodaja Tomato

2 hoja Lettuce

2 slice Sliced bread

30 gramo Cream cheese

1 cucharadita Olive oil

1 pinch Salt

1 pinch Pepper

Preparation (7 steps)

Prepare the eggplant

Wash and cut the eggplant into slices of approximately 0.5 cm thick. Place the slices in the Varoma container.

Steam the eggplant

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Pour 500 ml of water into the Thermomix glass. Place the Varoma with the eggplants in its position and program 15 Min./Varoma/Stufe 1. Verify that the eggplant is tender.

900

Brown the eggplant

Remove the eggplant from the Varoma. Heat a teaspoon of olive oil in a pan. Season the eggplant slices with salt and pepper. Cook over low heat until golden brown on both sides.

Toast the bread

Toast the bread slices in a toaster or in a pan until golden brown.

Spread the bread with cream cheese

Spread a slice of bread with 15 grams of cream cheese and the other slice with the remaining 15 grams.

Assemble the sandwich

Place the eggplant slices on a slice of bread spread with cream cheese. Add the lettuce leaves, tomato slices and mozzarella cheese slices.

Close and serve

Cover with the other slice of bread spread with cream cheese. Cut the sandwich in half if desired and serve immediately.

Finished cooking? Great! 🎉

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About this recipe

This vegetarian sandwich with grilled eggplant reminds me of summers on the Mediterranean coast, where fresh, seasonal produce takes center stage. My grandmother, an exceptional cook, used to prepare something similar, although without a Thermomix®, of course. She grilled the eggplants directly on the fire, which gave them a unique smoky flavor. This version, adapted to modernity, preserves the essence of those flavors, but with the comfort and precision of our beloved food processor. The eggplant is the undisputed star of this sandwich. We choose firm eggplants, with shiny skin and without bruises. Its mild and slightly bitter taste is perfectly balanced with the sweetness of the tomato and the creaminess of the mozzarella. By steaming it in the Thermomix®, we achieve a tender and juicy texture, preventing it from absorbing too much oil when browning it in the pan. The mozzarella, with its milky flavor and elastic texture, adds a touch of freshness and smoothness. The tomato, juicy and ripe, adds an acidic touch that enhances the rest of the flavors. The lettuce, crunchy and refreshing, provides a pleasant texture and a touch of green. And the cream cheese, soft and smooth, acts as a delicious glue that binds all the ingredients together. To prepare the eggplant in the Thermomix®, it is important to cut it into slices of uniform thickness, approximately half a centimeter, so that they cook evenly. When placing the slices in the Varoma, make sure not to pile them up too much so that the steam circulates freely. After steaming, it is essential to dry the eggplant slices well with paper towels before browning them in the pan. This will prevent them from splattering and browning evenly. Use a non-stick pan and cook the eggplants over medium-low heat so they brown without burning. If you prefer a vegan version, you can substitute the mozzarella with sliced avocado, which will provide a similar creaminess and a delicious flavor. You can also add a few fresh basil leaves for an extra aromatic touch. To give it a spicy touch, you can add a few drops of sriracha sauce or a few slices of jalapeño. Experiment with different spices and aromatic herbs to personalize your sandwich. A little dried oregano, smoked paprika or even some toasted sesame seeds can make a difference. This sandwich is perfect for a quick lunch, a light dinner or even a picnic. You can accompany it with a fresh salad, some homemade fries or a cold tomato soup. To drink, I recommend a freshly squeezed orange juice, an iced tea or a glass of fresh white wine. If you want to prepare the sandwich in advance, you can cook the eggplant and toast the bread in advance and store them separately. Assemble the sandwich just before serving to prevent the bread from getting soggy. The cooked eggplant can be stored in the refrigerator for a couple of days.

Vegetarian Sandwich with Grilled Eggplant

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Description

Ingredients (9 ingredients)

Preparation (7 steps)

Prepare the eggplant

Steam the eggplant

Brown the eggplant

Toast the bread

Spread the bread with cream cheese

Assemble the sandwich

Close and serve

Finished cooking? Great! 🎉

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