Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Vegan sandwich with oven vegetables
Smoky eggplant slices, crisp lettuce, roasted tomatoes, red onion and fresh sourdough bread - all coming together in one delicious dish. Lunch is served!
| Ingredients | ||
|---|---|---|
| 1 | piece(s) | Eggplant, cut lengthwise into thin "bacon slices" |
| 1 - 2 | tablespoon(s) | Barbecue sauce (vegan) |
| 1 | pinch | Dried oregano |
| 6 | piece(s) | Cherry tomatoes |
| Sunflower oil for drizzling | ||
| 4 | piece(s) | Thick slices of sourdough bread |
| Vegan butter for spreading | ||
| 2 | teaspoon(s) | Vegan mayonnaise |
| Leaves of 1⁄2 baby romaine lettuce | ||
| 1 | pinch | Smoked sea salt |
Preheat the oven to 180 °C (fan oven).
Brush the eggplant slices with a little barbecue sauce and place side by side in a baking dish. Sprinkle with oregano.
Add the cherry tomatoes and onion slices. Drizzle with sunflower oil and bake in the oven for 25-30 minutes until the eggplant is slightly crispy at the edges and the onion slices are soft.
Place the slices of bread on the work surface and spread a little butter on each slice up to the edge. Spread the mayonnaise on two of the slices, then top with lettuce leaves.
Remove the dish from the oven and sprinkle the vegetables with smoked sea salt. Place the eggplant slices, baked tomatoes and onions on the lettuce leaves and assemble the sandwiches with the other slices of bread.
Tip:
Cut the eggplants into wafer-thin slices with a sharp knife - the thinner they are, the crispier and smokier "the bacon slices" will be!
