Toasted Eggplant And Zucchini Sandwich Recipe

Ingredients

• 1/2 cup brinjal (baingan / eggplant) slices
• 1/2 cup red capsicum slices
• 1/2 cup peeled and thinly sliced zucchini
• 1 tsp oil
• salt (namak) to taste
• 1/2 tsp finely chopped garlic (lehsun)
• 1/2 tsp dried mixed herbs
• 8 whole wheat bread slices
• 4 tsp mustard (rai / sarson) paste
• 12 small cheese cubes strips

Steps

1. Heat the oil in a non-stick tava (griddle), add the eggplant, capsicum, zucchini and sauté on a high flame for 3 to 4 minutes.
2. Add the garlic, mixed herbs and salt and sauté on a high flame for 1 to 2 minutes.
3. Remove from the flame, divide into 4 equal portions and keep aside.
4. Place 2 bread slices on a clean, dry surface and apply a little mustard paste on both the bread slices.
5. Put 1 portion of the prepared stuffing on it and cover with another bread slice with the mustard side facing downwards.
6. Apply butter on both the sides and cook on a non-stick tava (griddle) for 3 to 4 minutes or till the sandwich is brown in colour from both the sides.
7. Repeat steps 1 to 3 to make 3 more sandwiches.
8. Cut into triangles and serve immediately.