Vegetable Sandwich with Cream Cheese

Ingredients

• 1 eggplant
• Salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 onion
• 500 g fresh flatbread (1 fresh flatbread)
• 150 g Herb Cream Cheese
• pepper (ground from the mill)
• 2 tbsp vegetable oil (for frying)
• 1 tsp finely chopped rosemary

Instructions

1. 1.

   Wash and dry the eggplant, then slice it lengthwise into thin slices. Sprinkle each slice with a little salt and let it draw out water.

2. 2.

   Meanwhile wash the bell peppers, pat them dry, remove seeds and white membranes, and cut them lengthwise into strips. Peel the onion and cut it into fine rings. Cut the flatbread into 8 pieces, similar to a cake. Toast briefly in a toaster if desired or use untoasted pieces. Slice each flatbread piece crosswise in half and spread cream cheese on both halves. Season with salt and pepper.

3. 3.

   Pat the eggplant slices dry with paper towels and quickly brown them in hot oil in a pan from both sides. Remove, sauté onion rings in the remaining oil, then also remove and briefly sauté the bell pepper strips.

4. 4.

   On each half of the flatbread pieces place a strip of red, green and yellow bell pepper, some onion rings and two slices of eggplant, season with salt and pepper, sprinkle rosemary, and top with another flatbread piece. Serve as soon as possible.