This vegetarian sandwich is all you need during the summer. It is fresh, delicious and light, but yet, you won’t feel hungry after. My husband is a big fan of meat, practically he doesn’t sit on the table without meat or salami, but this sandwich was so yummy, that he didn’t ask for any add-ons to it (from the meat family). This is kind of a sign that it’s good and rich and I hope you will love it too.
For the sandwich:
1 large roasted eggplant (see notes below)
A handful of arugula
Basil yogurt dressing:
3 table spoons low fat yogurt
3 tea spoons low fat mayo
1 teaspoon powdered garlic
1 table spoon olive oil
1 tablespoon lemon juice
Salt and pepper
How to make the roasted eggplant:
The easiest way to roast an eggplant is to wash and put on a tray, lined with parchment paper. Don’t peel or clean it, just wash it and use it as it is with the stem and skin. Heat your oven to 180C (fan-forced) or 350F (fan-forced) and bake for about 30 minutes. You will know th eggplant is ready when you press with your finger and it is soft. Sometimes the eggplant skin brakes, this is also a sign the eggplant is ready. Remove from oven, let it cool a bit so you can work with it. Peel it and it’s ready.
You can roast a few extra eggplants and make this delicious eggplant with tomato sauce meal for your dinner on the next day. Keep extra eggplants in the fridge.
Prepare the dressing for the sandwich: Add all ingredients in a medium bowl and puree finely with hand-held blender or in a food processor.Season with salt, pepper, basil and oregano to your taste.
Sprinkle a little bit of the dressing on all pieces of bread you are using for the sandwich. Arrange one layer of the roasted eggplant and top with arugula. Season with salt and pepper and sprinkle a little bit of olive oil on top. Cover sandwich with the second half of the bread. Serve immediately.