Open Faced Eggplant-Avocado Sandwich
"I had eggplant, avocados, and mint in my fridge. I wanted to make guacamole, but didn't have a lot of the ingredients. So I experimented in true college student fashion."
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- 1⁄2 eggplant (1/4 inch thick slices)
- 4 slices bread
- 2 -3 teaspoons olive oil
- 3 avocados
- 3 garlic cloves (minced)
- 2 -3 teaspoons lime juice
- 2 pinches salt
- 1 pinch black pepper
- 1 teaspoon mint (optional)
- 2 -3 teaspoons cilantro
directions
- Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
- Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
- Set aside to cool slightly.
- Coarsely mash avocados in a bowl.
- Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
- Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.
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RECIPE SUBMITTED BY
I love vegetables. I love avocados way too much, so I take any excuse to make guacamole.
<br>I LOVE experimenting with food and trying new things. I'll find a recipe and look at it for about 2 minutes and then just wing it from there.
<br>I love to pretend I'm on Top Chef. I'll use whatever is left in my fridge and try something new or unconventional.
<br>I'm a dancer and I'm constantly watching my calorie intake. The foods I love somehow mostly end up being pretty healthy. Though, I won't lie. You might catch me sneaking a cookie or two.
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<br>I'm all about using what I have to make good food. I'm a college student, so I have a few staple ingredients in my kitchen and then I work off that. My roommate and I really want to make a YouTube college cooking show. Maybe some day, I will. :)
