Crispy Eggplant Sandwich with Cottage Cheese Spread
silicon (Si)
Vitamin E
manganese (Mn)
Vitamin C
selenium (Se)
Vitamin K
Description
Spicy sandwich with crispy deep-fried eggplant, cherry tomatoes and a delicate cottage cheese spread with adjika
- Cut the eggplant into large cubes and salt generously. Leave for 30 minutes to release excess juice and remove bitterness.
- Rinse the eggplant cubes thoroughly with water and dry carefully with a paper or cloth towel.
- In a separate bowl, combine cottage cheese, sour cream and adjika. Mix until smooth.
- Place eggplant cubes in a bowl with potato starch and coat thoroughly on all sides.
- Heat sunflower oil in a saucepan to deep-frying temperature.
- Fry the starch-coated eggplant for 3-4 minutes until golden and crispy.
- Remove the eggplant with a slotted spoon and place on a paper towel to absorb excess oil.
- Cut cherry tomatoes in halves or wedges.
- Add the crispy fried eggplant to the cherry tomatoes, drizzle with sweet chili sauce and add fresh cilantro leaves. Mix gently.
- Toast 2 medium-thick slices of whole grain bread using your preferred method (toaster, dry skillet or gas burner).
- Spread a generous layer of the spicy cottage cheese mixture on each slice of bread.
- Top with the crispy eggplant and cherry tomato salad in sauce.
424
108 kcal / 100 g
kcal
13.8 g
3.5 g / 100 g
Protein
45.5 g
11.6 g / 100 g
Carbohydrates
21.8 g
5.5 g / 100 g
Fats
3.5 g
0.9 g / 100 g
Ash
6.4 g
1.6 g / 100 g
Fiber
79.9%
Water
6.7 g
1.7 g / 100 g
Sugars
23.2 g
5.9 g / 100 g
Starch
0.1 g
0.03 g / 100 g
Omega-3
9.41 g
2.39 g / 100 g
Omega-6
5.2 g
1.3 g / 100 g
SFA
