California Bagel

Ingredients

• 2 Eggplants
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp freshly chopped parsley
• Lemon juice
• Salt
• pepper (ground)
• 4 whole wheat bagels
• 0.5 cucumber
• 2 Tomatoes
• 1 Avocado
• 4 leaves romaine lettuce
• 1 handful radish sprouts

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash, dry, and pierce eggplants with a fork several times. Roast in the oven until the skin blisters, wrinkles, and the flesh feels soft (about 20 minutes). Let cool slightly, then peel off the skin, remove the stem end, and mash the cooled flesh with a fork. Peel and finely chop the shallot and garlic. Mix in olive oil and parsley until a smooth purée forms. Season with lemon juice, salt, and pepper.

3. 3.

   Halve the bagels horizontally. Spread the eggplant purée on them. Peel and slice the cucumber. Wash tomatoes, remove stems, and slice. Peel, halve, pit, and thinly slice the avocado. Wash lettuce, dry, and tear into small pieces. Layer everything with radish sprouts on the bagels, replace the top halves, and serve.