Ingredients
- Avocado mayo:
- Good quality bread or rolls
- 1 eggplant
- Salt and garlic to taste
- 1 large tomato
- 1 cup ripe avocado
- 1 tablespoon plus 1 teaspoon lemon juice
- water
- liquid seasoning or salt
Preparation
Step 1
1. Spread avocado mayo on one side of both slices of good, bakery bread/roll
2. Fill sandwich with roasted eggplant, tomato,
Additional optional ingredients: bacon, basil
Avocado mayo:
Puree the avocado and lemon juice in a blender or food processor. Add water in 1 tablespoon increments until desired textured is achieved. Add liquid seasoning or salt to taste.
Roasted eggplant:
Spread eggplant slices on an ungreased baking sheet(s) and sprinkle each with salt. **I'd also season with garlic** Let sit 20-30 minutes.
Meanwhile, lower oven to 400 degrees. Squeeze or pat dry eggplant slices of any droplets of liquid that have appeared on top. Brush each side with the olive oil, and sprinkle both sides with a little more salt, some pepper, and half the thyme leaves. Bake for about 20 minutes, or until the centers have become very soft. Remove from pan and set aside.