Sandwiches with eggplant caviar, beetroot mousse and mushroom caviar
2 servings
60 minutes
A sandwich is an important part of our everyday life, and it is not at all necessary to give it up during Lent. Cheese and sausage can easily be replaced with chickpeas, beets, milk mushrooms and eggplants. Recipe by the chef of the restaurant " Kalinka moya" Andrey Vinogradov.
1
First, prepare the spread for the first sandwich with beet mousse. For this, you need to make a marinade for the beetroot. Mix 30 ml of beet juice, wine vinegar, and season with salt and pepper to taste.
- Beetroot juice: 60 ml
- Wine vinegar: 30 ml
- Salt: to taste
- Ground black pepper: to taste
2
Grate the beetroot and pour over the marinade. Place in the refrigerator for 20-30 minutes.
- Beetroot: 40 g
3
Blend the chickpeas until pureed. Add the remaining 30 ml of beet juice and mix. The beet mousse is ready.
- Chickpeas: 60 g
- Beetroot juice: 60 ml
4
Chop 30 grams of onion into thin strips.
- Onion: 200 g
5
Mix water, vinegar, 4 grams of sugar, and the same amount of salt in a glass jar. Add onion and let it marinate in the fridge for 30 minutes.
- Water: 50 ml
- Table vinegar: 10 ml
- Salt: to taste
- Ground black pepper: to taste
6
Finely chop 40 grams of onion and sauté in vegetable oil until translucent.
- Onion: 200 g
- Vegetable oil: 50 ml
7
Chop the mushrooms finely, add fried onions, a bit of unrefined oil, and mix thoroughly. The mushroom caviar is ready.
- Salted milk-cap mushrooms (gruzdi): 80 g
- Unrefined sunflower oil: to taste
8
Prepare eggplant caviar. Cut tomatoes and eggplant in half, brush with vegetable oil, and send to a preheated oven at 180 degrees. Bake until ready.
- Eggplant: 300 g
- Tomatoes: 150 g
- Vegetable oil: 50 ml
9
Chop the onion into small cubes and fry in vegetable oil.
- Onion: 200 g
- Vegetable oil: 50 ml
10
Chop tomatoes and eggplant with a blender, mix with sautéed onions, and season with salt and pepper. The eggplant caviar is ready.
- Salt: to taste
- Ground black pepper: to taste
11
Slice the bread and toast it in a dry pan.
- Bread: 180 g
12
Assemble the sandwiches. Spread chickpea puree on a slice of bread. Squeeze the pickled beetroot and place it on the mousse. Garnish with herbs and sprinkle with hazelnuts. The first sandwich from the set is ready.
- Chickpeas: 60 g
- Beetroot: 40 g
- Dill: to taste
- Hazelnut: 2 pieces
13
Make a sandwich with mushroom caviar. Spread caviar on bread, create a hollow in the center with a spoon. Squeeze pickled onion and place it in the center of the sandwich. Garnish with greens. The second sandwich is ready.
- Salted milk-cap mushrooms (gruzdi): 80 g
- Onion: 200 g
- Dill: to taste
14
Assemble the last sandwich from the set. Spread eggplant caviar on toasted bread and garnish with greens.
- Eggplant: 300 g
- Dill: to taste
15
To serve.
