Ingredjenti
- Whole grain bread8 slices
- Fresh mozzarella cheese8 slices
- Eggplant, sliced1 piece
Peprina Aħmar1 piece- Red onion, thinly sliced0.5 piece
- Fresh basil, chopped2 tablespoons
Żejt tal-oliva3 tablespoons- Garlic salt0.5 teaspoon
Majoneż2 tablespoons
Passi
- 1
Preheat the grill to medium heat.
5 minGħodda meħtieġa:
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 minGħodda meħtieġa:
Bowl tal-ħawt - 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
Fatti tan-Nutrizzjoni
Peprina Aħmargħal kull 100gŻejt tal-olivagħal kull 100gMajoneżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.