Roasted eggplant meets spicy-sweet date-plum-mustard and crunchy bread. An unusual veggie spread that turns everyone into an eggplant fan. You will love this! 💜
Wash the eggplant and cut into slices about 1 cm | 0,5" thick.
Heat 1 tbsp of the olive oil in a non-stick pan over medium heat and fry the aubergine slices for about 5 minutes from one side.
Then turn over and add another tbsp of oil to the pan to allow the other side of the slices to brown well. Roast again for 5 minutes.
Turn the eggplant slices again and reduce the heat. Now season with garlic, paprika, salt & pepper. Halve the dates and cut into pieces and add to the slices in the pan, turning now & then. Leave on the stove for another 5 minutes. If the slices have a fairly soft consistency, then they're done.
While the eggplant is frying, prepare the mustard dip.
Mash the dates well with a fork, add the remaining ingredients and mix until everything comes together - done!
Now build your sandwich:
Butter 1 slice of bread with 1/4 of the mustard dip, cover with 3-4 eggplant slices, spread 1/4 of the fried date pieces on top and garnish with spring onion and sesame.
*Fresh from the bakery around the corner or a little toasted for the perfect crunch.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚