Ingredients

The following ingredients have 2 Servings
  • 1 small Eggplant
  • salt
  • 0.25 bunch Arugula
  • 1 tomato
  • 3 tsps olive oil
  • 4 slices Spelt whole-grain bread
  • peppers
  • 1 oz Feta (9% fat)

Instruction

  • Rinse eggplant, wipe dry and cut lengthwise into 8 thin slices. Place side by side on a paper towel, sprinkle with salt and let stand for about 5 minutes.
  • Meanwhile, rinse the arugula, shake or spin dry and remove tough  stems.
  • Rinse tomato and pat dry. Cut out the stem and cut the tomato into 8 thin slices.
  • Heat 1 teaspoon olive oil in a pan over medium heat. Fry the bread slices until golden brown on each side, about 3 minutes. Remove and let cool.
  • Pat eggplant dry with paper towel. Heat 1 teaspoon olive oil over medium heat in a non-stick pan. Fry 4 slices of eggplant until golden brown, about 3 minutes on each side. Season with pepper. Remove from pan and put on a plate. Repeat with remaining oil and eggplant. Let cool.
  • Top each of 2 slices of toast with half of eggplant, arugula and tomato. Sprinkle with pepper.
  • Pat feta cheese dry. Rinse a knife blade under cold water and cut the cheese into 4 slices. Layer cheese on sandwiches and sprinkle with pepper. Top with remaining bread slices and press gently.
  • To transport the sandwiches, tie with kitchen twine and place in an airtight container or wrap in aluminum foil.