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!