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.
1
Prepare the ingredients.
2
Slice the eggplant into 1 cm thick rounds.
- Eggplant: 1 piece
3
Place the avocado flesh in a deep bowl and mash it with a fork.
- Avocado: 1 piece
4
Peel the garlic.
- Garlic: 3 heads
5
Use a press to squeeze garlic into a bowl with avocado.
- Garlic: 3 heads
6
Add cream cheese to the bowl.
- Cream cheese (curd cheese spread): 70 g
7
Squeeze lime juice on top.
- Lime: 0.3 piece
8
Salt the ingredients.
- Salt: to taste
9
Mix thoroughly.
10
Mix the oil with pumpkin flour in a separate container.
- Pumpkin (seed) flour: 1 tablespoon
11
Coat the eggplant in oil and flour, then place it on a dry hot grill pan.
- Eggplant: 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.
- Tomatoes: 1 piece
16
Grease the eggplant with avocado filling.
- Avocado: 1 piece
17
Place the tomato on top.
- Tomatoes: 1 piece
18
Grease the eggplant with filling again.
- Avocado: 1 piece
19
Cover the tomato with an eggplant cap. It can be served with sour cream.
