Miso Eggplant and Melted Brie Sandwich with Microgreens

A messy and absolutely delicious sandwich that you must try ✨ here’s the recipe:

Ingredients (for 2 big sandwiches):

  • 2 eggplants 
  • 50g of Ortaliza mustard wasabina microgreens (large container)
  • 25g of Ortaliza basil dark opal microgreens (small container)
  • 4 slices of sourdough bread
  • 1 piece of brie cheese
  • miso paste/chili
  • extra virgin olive oil
  • sea salt

How to prepare the eggplants:

  • Start by slicing your eggplants (thick slices)
  • Then score them (which will help flesh cook evenly and allow the flavour get in)
  • In high heat, pan fry your slices with olive oil, once they're golden, put a lid for a few minutes, just to make sure they are cooked well (let's avoid the bitterness)
  • you might need to add extra olive oil as you go, eggplants absorb oil pretty quickly (you can reduce it to medium heat)
  • once you see is cooked well, let it fry a bit more until golden brown
  • then add a miso paste (I used spicy chili miso) and let both sides pan fry with the sauce to absorb flavour
  • add slices of your brie cheese and let it melt on top of the eggplant slices until melted (it's still in the pan)
  • you can add sea salt to your eggplants if you feel like it, seasoning is up to you!

Hot to assemble your sandwiches:

  • add 2 slices of your miso eggplant with melted brie on top of a slice of your sourdough bread
  • then add 25g (small container or half of a large container) of your mustard wasabina microgreens and a half container of your basil dark opal microgreens
  • add another 2 slices of your eggplant
  • close it off with another bread slice
  • do the same for the second sandwich and that's it!

Warning: it's gonna get messy, as it will melt in your hands and in your mouth, but you won't regret it!

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