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Toasted Eggplant and Zucchini Sandwich
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 sandwiches
Ingredients
For The Stuffing
1/2 cup brinjal (baingan / eggplant) slices
1/2 cup red capsicum slices
1/2 cup peeled and thinly sliced zucchini
1 tsp oil
salt to taste
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp dried mixed herbs
Other Ingredients
8 whole wheat bread slices
4 tsp mustard (rai / sarson) paste
12 small cheese cubes strips
Method
- Heat the oil in a non-stick tava (griddle), add the eggplant, capsicum, zucchini and sauté on a high flame for 3 to 4 minutes.
- Add the garlic, mixed herbs and salt and sauté on a high flame for 1 to 2 minutes.
- Remove from the flame, divide into 4 equal portions and keep aside.
- Place 2 bread slices on a clean, dry surface and apply a little mustard paste on both the bread slices.
- Put 1 portion of the prepared stuffing on it and cover with another bread slice with the mustard side facing downwards.
- 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 steps 1 to 3 to make 3 more sandwiches.
- Cut into triangles and serve immediately.
Toasted Eggplant and Zucchini Sandwich recipe with step by step photos
Nutrient values (Abbrv)per plate
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Jeannete
March 13, 2025, midnight
Tasty sandwich. I tried it today n my family loved it.
Tarla Dalal
March 13, 2025, midnight
Thanks Jeannete. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
