Toast with eggplant, avocado, chicken and sun-dried tomatoes
8 servings
30 minutes
Toast with eggplant, avocado, chicken, and sun-dried tomatoes is an exquisite balance of textures and flavors. Crunchy rye bread serves as a base for soft cream cheese, tender avocado, aromatic sun-dried tomatoes, and juicy chicken fillet. Fried eggplant adds a light smokiness while garlic sour cream sauce enhances the flavor depth. This dish, inspired by American cuisine, combines Mediterranean motifs and offers a rich, creamy-spicy taste with sweet-sour notes of tomatoes. Perfect as a nutritious breakfast or light lunch, its versatility allows for adaptation to personal taste preferences.
1
Boil the chicken fillet.
- Chicken breast fillet: 300 g
2
Take one eggplant and slice it into rings. Make a sauce from sour cream and grate 1 garlic into it. Put a pan on the fire. Spread the sauce on the eggplant and place it in the pan to fry. Fry on both sides.
- Eggplant: 1 piece
- Sour cream: 200 g
- Garlic: 1 piece
3
Take one avocado and blend it until creamy. Take a small amount of sun-dried tomatoes and chop them. Add to the avocado cream, mix, and add the juice of half a lemon.
- Avocado: 1 piece
- Sun-dried tomatoes in oil: 100 g
4
Dry the bread in a toaster (or in a pan).
5
Take one part of the toast, spread cream cheese on it, then avocado and sun-dried tomato cream, tear chicken into small pieces and place it on the toast, top with eggplant and more chicken. Cover with the second part of the toast. You can make the toast only with cream cheese or only with cream.
- Rye bread: 500 g
- Cream cheese (curd cheese spread): 300 g
- Chicken breast fillet: 300 g
- Eggplant: 1 piece
