We sometimes forget the humble sandwich, so this is a huge celebration of a toasted plant based variation. Sandwiches are so versatile and we all have a sentimental, favourite. We associate a sandwich with a summer picnic, a long hike or family lunches at home where everyone would individualise their midday snack.
Sandwiches are easy to layer different textures and added flavours. They are so easy to make but can be complex in all the different ways you can change eating experience. Then there is the different types of breads to consider, whether you want to toast the bread or have an open top sandwich. The filling potentials are endless! The theme of the sandwich can take you to other countries, adding spices and herbs or olives and sun dried tomatoes can take you straight to the Mediterranean for example.
At MoaAlm Mountain Retreat, everyone of us will have a different idea of the perfect sandwich. We are happy to share this special occasion sandwich with you. Becca, of plant based basics, made this combination for us this week and we all felt it was worth celebrating and sharing. Plus the photos are also beautiful!
For this sandwich recipe, the Aubergine or Eggplant is the star of the show.
-They are often referred to as a vegetable, but technically they are a fruit as they grow from a flowering plant and contain seeds.
-Aubergine has a high number of antioxidants.
-They are high in fibre
-They originate from India and Sri Lanka
• 2 Aubergines
• 1 tsp Smoked paprika powder
• 1 tsp Garlic
• 2 tbsp Soy sauce
• 1 tsp Siracha hot sauce
• 2 tbsp Agave syrup or maple, rice, oat
• 2 tbsp Olive oil
• Salt and pepper Sandwich
• 8 slices Wholemeal bread
• 4 Tomatoes
• 1 Cucumber
• 8 leaves Lettuce
• 8 tbsp Mayonnaise or hummus
Preheat the oven to 180°C and line a big baking sheet with paper. Slice the aubergines in four long pieces lengthwise. Then slice them again in 3 mm thick pieces, we use a mandoline to make it easier. In a bowl, mix together the smoked paprika, soy sauce, hot sauce, garlic, olive oil and syrup to make a sauce. Brush the aubergine slices on both sides with just enough marinade to cover them. Line the Aubergine up on the baking sheet without overlapping them. Cook for 15 minutes, brush again both sides with leftover marinade and bake for further 15 minutes. 4. Once cooked, allow them to cool a little. Slice and toast your bread, slice tomatoes and cucumbers into circles. Spread the bread with a dip of our choice like mayonnaise or hummus, layer tomatoes, cucumber and lettuce on top, then add the smoky aubergine, extra salt and pepper and finish off with one more slice of bread.
We are looking forward to experimenting with more sandwich recipes and also enjoying all the classic combinations. Let us know your favourite sandwich and if you make this recipe and post it on your Social Media, please remember to #relaxinglyactive. We are excited about the summer and hiking in the surrounding Alps in our little slice of Austrian heaven.