Multigrain bread, végépâté, grilled eggplant & olive mayonnaise

Multigrain bread, végépâté, grilled eggplant & olive mayonnaise

Multigrain bread, végépâté, grilled eggplant & olive mayonnaise
0 vote
  • Serves1 sandwich
  • Prep time8 mins
  • Cook time6 mins
  • Timeout-
  • FreezingNe se congèle pas.

Ingredients

  • 1 tablespoon of olive oil
  • 4 – 6 slices of eggplant, .5 cm thick
  • Salt & pepper, as preferred
  • 2 slices of multigrain bread
  • 1/4 cup of végépâté, homemade or store-bought
Olive mayonnaise
  • 1 tablespoon of mayonnaise
  • 2 teaspoons of balsamic vinegar
  • 2 tablespoons of Kalamata olives, pitted and chopped

Steps

  1. Heat the olive oil in a pan, then bake the eggplant slices for 2 to 3 minutes on each side until they are soft and golden. Season then set aside.
  2. Combine the olive mayonnaise ingredients in a small bowl.
  3. Spread végépâté onto one slice of bread, add a slice of eggplant then add the olive mayonnaise to it all. Close the sandwich and enjoy. 

Tips & tricks

Cannot be frozen.

Recipe published on August 19, 2018