You are here: Home > Course > Starters / Snacks > Indian Toast recipes > Eggplant, Tomato and Chutney Toasted Sandwich Eggplant, Tomato and Chutney Toasted Sandwich by Tarla Dalal A very interesting sandwich that is sure to please the indian tongue, the eggplant, tomato and chutney toasted sandwich is made with a rare combination of perfectly browned eggplant slices jazzed up with green chutney, tomato slices and cheese strips. 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Close 11 Jan 2011 This recipe has been viewed 29299 times Eggplant, Tomato and Chutney Toasted Sandwich recipe - How to make Eggplant, Tomato and Chutney Toasted Sandwich Tags Indian Toast recipesToast SandwichIndian TawaHigh Tea PartyNon-stick PanFoods to cook in September Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 sandwiches Show me for sandwiches Ingredients 24 brinjal (baingan / eggplant) slices2 tsp oil12 thinly sliced tomatoes1/4 cup green chutney12 small cheese strips salt and freshly ground black pepper (kalimirch) powder to taste8 whole wheat bread slices butter Method MethodHeat a non-stick tava (griddle), add the oil and arrange the eggplant slices on it and cook on a medium flame for 3 to 4 minutes or till the eggplant is light brown in colour and cooked. Keep aside.Place 2 bread slices on a clean, dry surface and apply little chutney on both the bread slices.Put 6 eggplant slices, 3 small cheese strips, 3 tomato slices over it and sprinkle salt and pepper over it.Cover with the chutney side bread facing down. Apply butter on both the sides and cook on a non-stick tava(griddle) for 3 to 4 minutes or till the sandwich is brown in colour from both the sides.Repeat steps2 to 4 to make 3 more sandwiches.Cut into triangles and serve immediately. Nutrient values per sandwicheEnergy236 calProtein6.6 gCarbohydrates30.5 gFiber5.9 gFat9.8 gCholesterol0 mgVitamin A529.4 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.8 mgVitamin C17.8 mgFolic Acid48 mcgCalcium74.7 mgIron2.8 mgMagnesium0 mgPhosphorus0 mgSodium62.8 mgPotassium302.8 mgZinc1 mg