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🍽️ Rye Bread Sandwich with Grilled Eggplant and Sheep's Cheese

266 kcal · 30 min · 4 servings

Ingredients

• 280 g small eggplants (1 small eggplant)
• salt
• 20 g arugula (0.25 bunch)
• 80 g tomatoes (1 tomato)
• 3 tsp olive oil
• 160 g spelt whole grain bread (4 slices)
• pepper
• 40 g feta cheese (9 % fat)

Instructions

1. 1. Wash the eggplant thoroughly under running water.
2. 2. Slice the eggplant lengthwise into eight thin slices.
3. 3. Place the slices side by side on kitchen paper.
4. 4. Lightly sprinkle the eggplant slices with salt.
5. 5. Let the salted slices sit for five minutes.
6. 6. Wash the arugula under cold water.
7. 7. Spin the arugula dry or pat it gently with a towel.
8. 8. Remove the thick stems from the arugula.
9. 9. Wash the tomato under running water.
10. 10. Pat the tomato dry with a cloth.
11. 11. Cut out the hard stem area of the tomato in a wedge shape.
12. 12. Slice the tomato into eight thin slices.
13. 13. Heat one teaspoon of olive oil in a non-stick pan.
14. 14. Place the bread slices in the hot pan.
15. 15. Fry the bread on medium heat for about three minutes on each side until golden brown.
16. 16. Remove the toasted bread slices from the pan.
17. 17. Let the bread cool on a plate.
18. 18. Pat the eggplant slices dry with kitchen paper.
19. 19. Heat another teaspoon of olive oil in the pan.
20. 20. Place four eggplant slices in the hot pan.
21. 21. Fry the eggplants on medium heat for about three minutes until golden brown.
22. 22. Turn the eggplant slices while frying.
23. 23. Season the fried eggplants with pepper.
24. 24. Remove the fried eggplants from the pan.
25. 25. Fry the remaining eggplant slices in the remaining oil until golden brown as well.
26. 26. Remove the remaining eggplants from the pan as well.
27. 27. Place all fried eggplants on a plate.
28. 28. Let the eggplants cool completely.
29. 29. Take two slices of the toasted bread.
30. 30. Top the bread slices with half of the eggplant slices.
31. 31. Distribute half of the arugula over the eggplants.
32. 32. Place half of the tomato slices on top.
33. 33. Season the topped bread slices with a little pepper.
34. 34. Pat the sheep's cheese dry with kitchen paper.
35. 35. Rinse a knife blade under cold water and dry it.
36. 36. Slice the sheep's cheese into four slices using the cold blade.
37. 37. Distribute the cheese slices over the topped bread slices.
38. 38. Season the cheese with a little pepper.
39. 39. Place the remaining bread slices on top as a lid.
40. 40. Press the sandwiches lightly so they hold together.
41. 41. Tie the sandwiches together with kitchen twine if necessary.
42. 42. Place the sandwiches in airtight containers or wrap them in aluminum foil.

Nutrition per serving

• kcal: 266
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 38 g