Eggplant Sandwich with Avocado

2 servings

18 minutes

Eggplant sandwich with avocado is the embodiment of modern gastronomic creativity, combining the freshness of vegetables and the tenderness of cream cheese. The dish features a refined blend of grilled eggplant slices, tender avocado with a lime hint, and spicy garlic. The light acidity of tomatoes complements the flavor palette, while aromatic pumpkin flour adds textural harmony. This sandwich, devoid of traditional bread, is perfect for a light snack or original appetizer. Its rich taste and creamy consistency make it appealing to both vegetarians and gourmets seeking new culinary experiences. Serving it with sour cream adds tenderness and completes the dish, while its simplicity allows enjoyment at any time.

Energy value per serving

• Calories: 299.7
• Proteins: 10.3g
• Fats: 16g
• Carbohydrates: 27.9g

Ingredients

• Eggplants: 1 pc
• Avocado: 1 pc
• Cottage cheese: 70 g
• Pumpkin flour: 1 tbsp
• Garlic: 3 head
• Tomatoes: 1 pc
• Lime: 0.3 pc
• Salt: to taste

Cooking steps

1. Prepare the ingredients.

2. Slice the eggplant into 1 cm thick rounds.

   Required ingredients:

   • Eggplants: 1 piece

3. Place the avocado flesh in a deep bowl and mash it with a fork.

   Required ingredients:

   • Avocado: 1 piece

4. Peel the garlic.

   Required ingredients:

   • Garlic: 3 heads

5. Use a press to squeeze garlic into a bowl with avocado.

   Required ingredients:

   • Garlic: 3 heads

6. Add cream cheese to the bowl.

   Required ingredients:

   • Cottage cheese: 70 g

7. Squeeze lime juice on top.

   Required ingredients:

   • Lime: 0.3 piece

8. Salt the ingredients.

   Required ingredients:

   • Salt:  to taste

9. Mix thoroughly.

10. Mix the oil with pumpkin flour in a separate container.

    Required ingredients:

    • Pumpkin flour: 1 tablespoon

11. Coat the eggplant in oil and flour, then place it on a dry hot grill pan.

    Required ingredients:

    • Eggplants: 1 piece

12. Flip after 4-5 minutes.

13. Once the second side is browned, flip it and cover with a lid. Cook on medium heat for about 5 minutes.

14. After 5 minutes, transfer to a plate and let it cool slightly.

15. Slice the tomato into rounds 6–8 mm thick.

    Required ingredients:

    • Tomatoes: 1 piece

16. Grease the eggplant with avocado filling.

    Required ingredients:

    • Avocado: 1 piece

17. Place the tomato on top.

    Required ingredients:

    • Tomatoes: 1 piece

18. Grease the eggplant with filling again.

    Required ingredients:

    • Avocado: 1 piece

19. Cover the tomato with an eggplant cap. It can be served with sour cream.