Brinjal and red pepper sandwich

brinjal-and-red-pepper-sandwich-1

So, I kinda missed Meat Free Monday. Did you feast on a vegetable lasagne, green salad or some form of tofu (<– not my thing at all)? I planned to make a stirfry noodle dish, but it got late and I got busy and then I realised there were no noodles in the pantry. I refused to make anything else on the grounds that it was Monday, so instead we got take-out sushi. That’s right, I got my chop sticks game on! 😉

What I am trying to say is that since things didn’t quite work out according to plan last night, Meat Free Monday just became Meat Free Tuesday. A brinjal and red pepper sandwich with cream cheese and cheddar cheese and fresh basil. You would not believe the mind-blowing taste of this sandwich even if I could articulate the creamy and juicy goodness of every bite. This Tuesday might just turn out to be the best Monday I’ve ever had.

brinjal-and-red-pepper-sandwich-2

Ingredients:

2 ciabatta rolls

1 brinjal, cut into 1cm disks

1 red pepper, sliced

Cream cheese

Handful of cheddar cheese

Handful of basil

Method:

  1. Fry the red pepper in a splash of oil, adding salt to taste. Once the red pepper is cooked, set aside.
  2. Fry the brinjal disks on both sides in a very hot pan with only a touch of olive oil. The disks should be slightly charred.
  3. Cut open the ciabatta rolls, warm them up or toast them and apply some butter generously on both sides.
  4. To assemble the sandwich, spread cream cheese on the bottom of the roll and top with some cheddar. Add a few disks of brinjal and a handful of red pepper.  Sprinkle some fresh basil over the sandwich.
  5. You can round it off with black pepper and an ice cold beer.
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7 thoughts on “Brinjal and red pepper sandwich

  1. Monday…Tuesday….it’s all the same! Love these sandwiches. It’s rare to see a good veggie sandwich, but these look great!

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