Roasted eggplant and beetroot sandwich

This is an easy to source sandwich inspired by Bon Appetit’s Roasted Eggplant and Pickled beet sandwich, which has a nice salty, creamy flavour and crunch from the beets! I substituted almost every ingredient from the original recipe, but the end product is still something I would proudly serve my picky vegetarian friends. Biting into this sandwich is a mystery, you don’t taste the beet or the brinjal, yet they add contrasting textures to this unusual sandwich.

Ingredients:

Yogurt, 1 tbsp
Garlic, 1 clove grated
Sherry vinegar our lemon juice, 1 tsp
Black brinjal or eggplant, sliced 1/2 inch thick
Paprika or red chilli powder, 1/2 tsp
Salt, 1/2 tsp
Olive oil, 2 tbsp
Olives, 2-3 pitted
Beetroot, sliced thinly or cut into small chunks
Herbs, coriander, dill or parsely
Cheese, chevre/feta/anything salty and creamy
Bread, 2 slices

Method:

1. Rub the eggplant with salt, chilli, and oil, and bake for 20-30 minutes at 180 degree C till they are brown and crispy. Remember to cut them thick, because they shrink dramatically in the oven.
2. Mix the yogurt, grated garlic and lemon juice together and spread on toasted bread.
3. Mix the sliced beets, herbs, olive oil and a little salt together.
4. Assemble in the order of eggplant, beet salad and top with the crumbled cheese.