Eggplant, Tomato and Chutney Toasted Sandwich

by Tarla Dalal

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Added to 21 cookbooks This recipe has been viewed 29300 times

A very interesting sandwich that is sure to please the indian tongue, the eggplant, tomato and chutney toasted sandwich is made with a rare combination of perfectly browned eggplant slices jazzed up with green chutney, tomato slices and cheese strips.

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Eggplant, Tomato and Chutney Toasted Sandwich recipe - How to make Eggplant, Tomato and Chutney Toasted Sandwich

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 sandwiches
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Ingredients

24 brinjal (baingan / eggplant) slices
2 tsp oil
12 thinly sliced tomatoes
1/4 cup green chutney
12 small cheese strips
salt and freshly ground black pepper (kalimirch) powder to taste
8 whole wheat bread slices
butter

Method

Heat a non-stick tava (griddle), add the oil and arrange the eggplant slices on it and cook on a medium flame for 3 to 4 minutes or till the eggplant is light brown in colour and cooked. Keep aside.
Place 2 bread slices on a clean, dry surface and apply little chutney on both the bread slices.
Put 6 eggplant slices, 3 small cheese strips, 3 tomato slices over it and sprinkle salt and pepper over it.
Cover with the chutney side bread facing down. Apply butter on both the sides and cook on a non-stick tava(griddle) for 3 to 4 minutes or till the sandwich is brown in colour from both the sides.
Repeat steps2 to 4 to make 3 more sandwiches.
Cut into triangles and serve immediately.

Accompaniments

Apple Soda, Indian Style Apple Fizz with Mint Leaves
Banana Pepper Wafers ( Microwave Snacks Recipe)

Nutrient values per sandwiche

Energy	236 cal
Protein	6.6 g
Carbohydrates	30.5 g
Fiber	5.9 g
Fat	9.8 g
Cholesterol	0 mg
Vitamin A	529.4 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.8 mg
Vitamin C	17.8 mg
Folic Acid	48 mcg
Calcium	74.7 mg
Iron	2.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	62.8 mg
Potassium	302.8 mg
Zinc	1 mg