Sheep Cheese Sandwich
The juicy sandwich with sheep cheese and fried eggplant delivers plenty of fiber from whole grain bread and abundant vegetables, keeping you full for a long time.
Ingredients
- 280 g small eggplants (1 small eggplant)
- Salt
- 20 g arugula (0.25 bunch)
- 80 g tomatoes (1 tomato)
- 3 tsp olive oil
- 160 g spelt whole-grain bread (4 slices)
- Pepper
- 40 g sheep cheese (9% fat)
Instructions
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1.
Wash, clean and slice the eggplant lengthwise into 8 thin slices. Lay them side by side on kitchen paper, lightly salt and let sit for about 5 minutes.
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2.
Meanwhile wash the arugula, shake off excess water and remove the thick stems.
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3.
Wash the tomato and pat dry. Cut a wedge from the stem end and slice the tomato into 8 thin rounds.
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4.
Heat 1 tsp olive oil in a non-stick pan and toast the bread slices on medium heat for about 3 minutes per side until golden brown. Remove and let cool.
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5.
Pat the eggplant slices dry with kitchen paper. Heat 1 tsp olive oil in the same pan, fry 4 eggplant slices over medium heat, turning occasionally, for about 3 minutes until golden brown. Season with pepper. Fry the remaining eggplant slices in the leftover oil similarly. Remove, place on a plate and let cool.
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6.
Top two toasted bread slices with half of the eggplant, arugula and tomato each. Sprinkle with pepper.
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7.
Pat the sheep cheese dry. Rinse a knife blade under cold water, slice the cheese into 4 pieces with it, spread over the topped breads and season with pepper. Place the remaining bread slices on top and press lightly to assemble the sandwich.
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8.
If needed, bind the sandwiches with kitchen twine for transport and store in airtight containers or wrap in aluminum foil.
