Open Faced Eggplant-Avocado Sandwich Recipe

Name: Open Faced Eggplant-Avocado Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 eggplant (1/4 inch thick slices); 4 slices bread; 2 -3 teaspoons olive oil; 3 avocados; 3 garlic cloves (minced); 2 -3 teaspoons lime juice; 2 pinches salt; 1 pinch black pepper; 1 teaspoon mint (optional); 2 -3 teaspoons cilantro

Servings: persons

1/2 eggplant (1/4 inch thick slices)
4 slices bread
2 -3 teaspoons olive oil
3 avocados
3 garlic cloves (minced)
2 -3 teaspoons lime juice
2 pinches salt
1 pinch black pepper
1 teaspoon mint (optional)
2 -3 teaspoons cilantro

1
Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
2
Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
3
Set aside to cool slightly.
4
Coarsely mash avocados in a bowl.
5
Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
6
Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 eggplant (1/4 inch thick slices), 4 slices bread, 2 -3 teaspoons olive oil, 3 avocados, and more.

Yes, Open Faced Eggplant-Avocado Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open Faced Eggplant-Avocado Sandwich

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