Crispy Aubergine Sandwich - Keto Vegan Recipe


(Per Serving) Calories 314 / Carbs 37g / Protein 10g / Fat 14g
There are so many delicious flavours and textures in this hearty sandwich - the buttery avocado, juicy tomato and the sweet aubergine complement each other perfectly. This is a great lunch option.
Serves 2
Prep Time 5 mins
Cook Time 35 mins
INGREDIENTS
1 tbsp Olive Oil
1tbsp Light Soy Sauce 1 tsp Maple Syrup
1/2 tsp Smoked Paprika
150g (5 1/4oz) Aubergine (Eggplant)
(Cut into quaters,
lengthways. Cut each quater into strips)
2Lettuce Leaves
1 Large Tomato
(cut into thin slices)
1/2 Avocado
(stoned, peeled and thinly sliced)
4 Slices of Wholemeal Bread
(toasted)
HOW TO COOK IT
Preheat the oven to 150°C (300°F).
In a small mixing bowl, create your marinade by adding the olive oil, soy sauce, maple syrup and smoked paprika together. Give it a quick stir and put to one side.
Line a baking tray with greaseproof paper.
Place your aubergine (eggplant) strips onto a baking tray.
With a brush, coat the aubergine (eggplant) strips with the marinade and place in the oven for 30-35 minutes, turning halfway through. If you like them crispy, cook for slightly longer.
While the aubergine (eggplant) strips are cooking, prepare your lettuce, tomatoes and avocado.
Once the aubergine (eggplant) strips are cooked, toast your bread.
Layer the sandwich together like this: toast, lettuce, tomato, aubergine (eggplant), avocado, toast.
Time to tuck in....enjoy!
DIETICIAN’S NOTES
Avocados are a great source of healthy fats and contain a range of nutrients including folate, which is important for healthy red blood cells. With wholemeal bread, this sandwich is a good source of fibre. Add some sliced tofu for an extra protein boost.


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