Zutaten
- Whole grain bread8 slices
- Fresh mozzarella cheese8 slices
- Eggplant, sliced1 piece
Rote Paprika1 piece- Red onion, thinly sliced0.5 piece
- Fresh basil, chopped2 tablespoons
Olivenöl3 tablespoons- Garlic salt0.5 teaspoon
Mayonnaise2 tablespoons
Schritte
- 1
Preheat the grill to medium heat.
5 MinBenötigte Werkzeuge:
Grill - 2
Brush the eggplant slices with half of the olive oil and sprinkle with garlic salt, ensuring each piece is well coated. Repeat the same with the red bell pepper and onion slices.
5 Min - 3
Grill the eggplant, red bell pepper, and onion slices.
5 Min - 4
When the onion and bell pepper are cooked, remove them from the heat. Flip the eggplant slices and add a slice of mozzarella on top of each eggplant slice. Grill the slices for an additional four minutes or until tender and the cheese melts.
4 Min - 5
When the red bell pepper is removed from the heat, peel and slice it.
2 Min - 6
Brush one side of the eight slices of bread with the remaining olive oil and toast well for about a minute.
1 Min - 7
Mix the mayonnaise and basil in a bowl.
2 MinBenötigte Werkzeuge:
Rührschüssel - 8
Spread a layer of the mayonnaise and basil on 4 of the eight slices of bread, then layer with grilled eggplant slices, followed by red bell pepper and onion, one on top of the other, and cover with a slice of bread.
5 Min - 9
Serve the sandwiches warm.
1 Min
Nährwertangaben
Rote Paprikapro 100gOlivenölpro 100gMayonnaisepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.