Zucchini Eggplant Sandwich with Cream Cheese and Tomato Dip

Ingredients

• 1 large zucchini
• 1 large eggplant
• Salt
• 4 tomatoes
• 1 Red Onion
• 1 Garlic clove
• 1 tbsp freshly chopped parsley
• 3 tbsp white wine vinegar
• 2 tbsp vegetable broth
• olive oil
• black pepper (ground)
• sugar
• 150 g ricotta

Instructions

1. 1.

   Wash and trim the zucchini and eggplant, then slice them diagonally into about 1.5 cm thick pieces. Sprinkle with salt and let sit for about 15 minutes.

2. 2.

   Meanwhile, wash the tomatoes, quarter them, remove seeds, and dice finely. Peel and mince the onion and garlic. Combine tomatoes, parsley, vinegar, vegetable broth, and 2 tbsp oil; season with salt, pepper, and a pinch of sugar. Arrange in small bowls as a relish.

3. 3.

   Preheat the grill.

4. 4.

   Pat the vegetable slices dry, place them on the hot grill, and grill both sides until golden brown.

5. 5.

   Slice the ricotta into thin rounds and layer alternately with the grilled vegetables.

6. 6.

   Season each layer lightly with salt and pepper, drizzle with olive oil.

7. 7.

   Serve the assembled sandwiches topped with the tomato relish.