Multigrain bread, végépâté, grilled eggplant & olive mayonnaise
Particularities
- Serves1 sandwich
- Prep time8 mins
- Cook time6 mins
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 1 tablespoon of olive oil
- 4 – 6 slices of eggplant, .5 cm thick
- Salt & pepper, as preferred
- 2 slices of multigrain bread
- 1/4 cup of végépâté, homemade or store-bought
Olive mayonnaise
- 1 tablespoon of mayonnaise
- 2 teaspoons of balsamic vinegar
- 2 tablespoons of Kalamata olives, pitted and chopped
Steps
- Heat the olive oil in a pan, then bake the eggplant slices for 2 to 3 minutes on each side until they are soft and golden. Season then set aside.
- Combine the olive mayonnaise ingredients in a small bowl.
- Spread végépâté onto one slice of bread, add a slice of eggplant then add the olive mayonnaise to it all. Close the sandwich and enjoy.
Tips & tricks
Cannot be frozen.
Recipe published on August 19, 2018
