Eggplant, Tomato and Cream Cheese Sandwiches
by Editorial Staff
I bring to your attention a simple, but very tasty and bright appetizer with eggplants, colorful tomatoes, and processed cheese. These sandwiches can be prepared for a festive table.
Cook: 45 minutes
Servings: 6
Ingredients
- White bread – 6 slices
- Processed cheese – 200 g
- Eggplant – 1 pc.
- Wheat flour – 1 tbsp
- Red tomato – 1 pc.
- Yellow tomato – 1 pc.
- Garlic – 2 cloves
- Fresh parsley – 1/2 bunch
- Salt – 2 pinches
- Sunflower oil – 2 tbsp (for frying)
Directions
- Wash the eggplant thoroughly. Cutting off the stalk of the eggplant, cut the eggplant into circles 0.5 cm thick.
- Sprinkle the eggplant slices with salt and leave for 30 minutes.
- At this time, we cut the white bread into slices 1 cm thick. You can buy ready-made sliced bread. Dry the bread in a dry frying pan and brown it slightly. Then rub the still hot bread slices with garlic on one side.
- After 30 minutes, shake off the salt and bread the eggplant slices in flour.
- Then fry them in vegetable oil on both sides. To remove excess oil from the eggplant, transfer it from the pan to a plate with a paper towel.
- After the eggplant has cooled, cut each circle into four parts.
- Take one yellow tomato and one red one. Choosing vegetables with dense pulp. After washing the tomatoes, cut them into pieces, the same size as the eggplant slices, and join them together.
- Salt and pepper the eggplant and tomato mixture according to the recipe or to your liking.
- Knead two processed cheese in a bowl with a fork.
- Grease the toasted slices of bread on the garlic side with curds. Put slices of multi-colored tomatoes with eggplants on the cheese. Sprinkle with chopped parsley on top.
Enjoy your meal!
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