Eggplant & Zucchini Sandwich

Egg Plant & Zuchini Sandwich

PREP TIME

5 mins 

COOKING TIME

5 mins 

SERVES

1  PEOPLE
A plant-based take on the classic sandwich

INGREDIENTS

  • 2 slices sourdough bread
  • 2 tablespoons Hellmann's® Vegan
  • 4 slices eggplant grilled
  • 4 slices courgette grilled
  • 2 slices tomatoes
  • 1 tbsp olive oil
  • 50 grams rocket
  • Dry herbs of your choice

  1. Amount per Serving
Title Amount per Serving
Energy 477.57 kcal
Protein 12.55 g
Sugar 18.05 g
Fibre 7.07 g
Fat 20.89 g
Saturated fat 6.0 g

METHOD

  1. Slice the eggplant and zucchini into even slices, around ½ cm.

  2. Using a grill or a frying pan, add some olive oil and grill the vegetables, add dry herbs or smoked paprika if you like.

  3. In the same pan, sauté the tomatoes for 1 minute.

  4. Spread vegan mayonnaise to both slices of sourdough bread and toast. Add the grilled vegetables, tomatoes and arugula.