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🥗 Protein Sandwich with Beetroot and Eggplant Salad

226 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Lemons 1 pcs.
• Onions, yellow 1 pcs.
• Gherkins 3 pcs.
• Beetroot, pre-cooked 1 pcs.
• Balsamic vinegar, light 3 tbsp.
• Soy sauce 1 tbsp.
• Salt pinch
• Vegan fresh spread, plain 75 g
• Soy yogurt 75 g
• Pepper, black ground pinch
• Parsley, fresh 5 g
• Protein bread 8 slices
• Margarine, vegan 2 tbsp.

Instructions

1. 1. Peel the eggplants and cut them in half lengthwise.
2. 2. Cut the eggplant halves into approx. 2 cm cubes.
3. 3. Squeeze the juice from half a lemon.
4. 4. Peel half an onion and slice it into thin strips.
5. 5. Dice the gherkins finely.
6. 6. Dice the beetroot finely.
7. 7. Add 500 ml water, the lemon juice, light balsamic vinegar, soy sauce, and salt to a pot.
8. 8. Heat the liquid on medium heat.
9. 9. Add the eggplant cubes and simmer for approx. 20 minutes.
10. 10. Remove the eggplants from the pot and place them on kitchen paper.
11. 11. Dry the eggplants thoroughly.
12. 12. Mix vegan spread natural and soy yogurt in a bowl.
13. 13. Add the onion strips, gherkins, and beetroot to the sauce mixture.
14. 14. Stir everything well.
15. 15. Fold in the dried eggplants.
16. 16. Season the mixture with salt and pepper.
17. 17. Place the bowl in the fridge for approx. 15 minutes.
18. 18. Wash the parsley and shake it dry.
19. 19. Chop the parsley coarsely.
20. 20. Spread the egg white bread with margarine.
21. 21. Distribute the eggplant salad onto four slices of bread.
22. 22. Sprinkle the chopped parsley over it.
23. 23. Fold the sandwiches.
24. 24. Arrange the sandwiches on plates.
25. 25. Serve them and enjoy!

Nutrition per serving

• kcal: 226
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 28 g