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🍳 Vegan Eggplant Spread Sandwiches

455 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 2 pcs.
• Vegan spread - eggplant 180 g
• Rye wholemeal bread, sliced 8 slices

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Remove the hard green stem at the top of the tomatoes.
3. 3. Slice the tomatoes into even rounds.
4. 4. Take the bread slices.
5. 5. Place the vegan eggplant spread onto the bread slices.
6. 6. Spread the dip evenly over the entire surface of the bread.
7. 7. Place the tomato slices on top of the spread.
8. 8. Serve the sandwiches immediately and enjoy.

Nutrition per serving

• kcal: 455
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 58 g