Eggplant (aubergine) Sandwich Filling
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- Servings: 2
- 1 cup eggplant
- 2 tablespoons olive oil
- 1/2 cup part-skim ricotta cheese
- 1 cup tomato, chopped
- 1 teaspoon mustard
Recipe
- 1 cut an eggplant into cubes to fill 1 cup.
- 2 in a small pan, heat 2 tablespoons olive oil over medium heat.
- 3 add the eggplant and sauté it for 5 to 10 minutes, until soft.
- 4 place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil.
- 5 add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant.
- 6 mix all the ingredients thoroughly.
- 7 toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread.
- 8 serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.
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