Open Faced Eggplant-Avocado Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
1. Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
2. Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
3. Set aside to cool slightly.
4. Coarsely mash avocados in a bowl.
5. Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
6. Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.
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