Eggplant sandwich




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2 pcs large eggplants

300 g leftover steak

2 pcs tomato, sliced

0.5 bunch rucola, raw

2 clove garlic

2 tbsp olive oil

1 pinch sea salt flakes

Active time 0 min

Ready in 15 min


  1. Trim the eggplants.
  2. Cut each eggplant in four slices by length.
  3. Heat the grill pan.
  4. Brush the eggplant with 1 tablespoon olive oil.
  5. Grill the eggplant for 4 minutes per side.
  6. Place aside.
  7. Heat the remaining oil in a small skillet.
  8. Add garlic and cook until fragrant.
  9. Toss in the rucola and stir to combine.
  10. Spread the rucola over two eggplant slices.
  11. Sprinkle with sea salt flakes.
  12. Top with cold beef cut or beef leftovers and tomato slices.
  13. Sandwich with remaining eggplant slices.
  14. Serve.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 251.33

Protein 18.75 g

Carbohydrate 16.74 g

Of which sugars 6.48 g

Fat 13.06 g

Of which saturates 5.18 g

Fibre 7.78 g

Sodium 157.00 mg

Good Points

Source of Iron

High in Potassium

Source of Copper

High in Vitamin B6

Source of Selenium

High in Folate

Source of Vitamin C

Source of Pantothenic acid

Source of Vitamin E

High in Zinc

High in Vitamin B12

High in Niacin

Source of Manganese