Caprese Sandwich
This plant-based Caprese sandwich is a delightful twist on the classic Italian salad, designed for a satisfying summer meal. It features tender roasted aubergine, juicy tomatoes, fragrant garlic, fresh basil, creamy vegan mozzarella, and a drizzle of balsamic vinegar, all layered between slices of golden sourdough bread. This creamy, garlicky, and easy-to-make sandwich offers a burst of sunshine in every bite.
Instructions
- 1
Cut the aubergine (1) into thin slices and place onto a large baking tray. Drizzle with olive oil (2 tbsp) and balsamic vinegar (1 tbsp). Season with salt (0.5 tsp). Roast for minutes (25) at 170°C fan setting until soft.
- 2
Peel and grate the garlic (3 cloves) and shallot (1 banana) into a small mixing bowl. Drizzle with olive oil (1 tbsp) and salt (0.25 tsp), mix well. Slice the tomatoes (3 large) thinly. Spoon a good amount of the garlic mixture onto each tomato slice.
- 3
Drizzle the sourdough bread (4 slices) with olive oil (1 tbsp) on both sides and cook in a pan until golden.
- 4
Add the tomato and shallot slices over the oiled sides of the bread slices and top with basil leaves (5 g). Spread (200g) vegan mozzarella (1 tub) over the top with the back of a spoon. Top with (20g) rocket (1 handful) before laying over the aubergine slices. Drizzle with balsamic vinegar (1 tbsp) and serve immediately.
Nutrition Facts
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