Main Courses
Vegan Aubergine Sandwich
Vegan aubergine sandwich with a miso glaze: the perfect snack for your Easter brunch
This vegan aubergine sandwich is a perfect choice for a fresh, balanced meal. Creamy avocado, sweet and sour pickled cucumber and savoury miso aubergine make it a sandwich to remember. For Easter brunch or a light lunch, this sandwich is always a good choice.
60Minutes
4Servings
4Steps
Step by step
Freshly madeMore on Instagram
Method
- Mix the cucumber, carrot, rice vinegar, water and salt in a bowl. Cover and leave to marinate in the fridge for at least 20 minutes.
- Preheat the oven to 200°C. Sprinkle the aubergine slices with salt and leave for 10 minutes. In a bowl, mix the miso, soy sauce, rice vinegar, Ölich Olive Oil and honey. Brush both sides of the aubergine slices with the miso mixture and place them on a baking tray lined with baking paper. Bake for 30 minutes, until soft and browned.
- Scoop the avocado flesh into a bowl and add the lime juice. Season the avocado cream with salt and pepper.
- Spread the toast with avocado cream and hummus. Top one slice with aubergine, tomatoes, pickled cucumber, carrot, shallots and parsley. Close the sandwich with the other slice of toast.
Enjoy!
Ratings
Cooked it yet?
How did you like it? Just tap the stars.
From the Ölich Recipe Kitchen · oelich.com/en/blogs/oelich-rezeptekueche/fruhlingsfrisch-veganes-auberginen-sandwich-fur-deinen-osterbrunch
What's inside
Try it with our products
These Ölich products make the recipe. Straight from us, fresh to you.
