Eggplant, Tomato and Chutney Toasted Sandwich
by Tarla Dalal
11 Jan 2011
This recipe has been viewed 29301 times
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.
Eggplant, Tomato and Chutney Toasted Sandwich recipe - How to make Eggplant, Tomato and Chutney Toasted Sandwich
Preparation Time: Cooking Time: Total Time:
Makes 4 sandwiches
24 brinjal (baingan / eggplant) slices
2 tsp oil
12 thinly sliced tomatoes
1/4 cup green chutney
12 small cheese strips
salt and freshly ground black pepper (kalimirch) powder to taste
8 whole wheat bread slices
butter
Method
- Method
- Heat 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 sandwiche
| Energy | 236 cal |
| Protein | 6.6 g |
| Carbohydrates | 30.5 g |
| Fiber | 5.9 g |
| Fat | 9.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 529.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 17.8 mg |
| Folic Acid | 48 mcg |
| Calcium | 74.7 mg |
| Iron | 2.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 62.8 mg |
| Potassium | 302.8 mg |
| Zinc | 1 mg |
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