Eggplant and Cheese Sandwich
1 serving
30 minutes
This eggplant and cheese sandwich is a true embodiment of the rich flavors of East Indian cuisine. The eggplant, roasted to tenderness with aromatic turmeric and garlic, gains depth of flavor, while the cream cheese adds velvety softness. The contrast of textures enhances the spiciness of the hard cheese and hot paprika, creating harmony between creamy and spicy notes. This sandwich is not just a nutritious dish but also a gastronomic journey that reveals the secrets of Indian spices and cooking techniques. It is perfect as an appetizer or light dinner, accompanied by fresh herbs or fragrant masala tea.
1
Place half an eggplant in a foil-lined container, make cuts, season with turmeric, and brush with oil.
- Eggplant: 0.5 piece
- Turmeric: 0.5 teaspoon
- Refined olive oil: 3 tablespoons
2
Slice the garlic thinly.
- Garlic: 1 piece
3
Stuff the eggplant with garlic. Add salt.
- Garlic: 1 piece
- Salt: to taste
4
Spread the eggplant with cream cheese.
- Cream cheese (curd cheese spread): 1 tablespoon
5
Sprinkle grated cheese on top and season with hot paprika. Send to the oven for 20 minutes at 170 degrees.
- Hard cheese: 2 tablespoons
- Hot paprika: 0.5 teaspoon
