Ingredients: Serves 1 hungry person Bread - 3 slices (I used whole grain bread)
For filling 1:
Baba ghanoush - 2tbsp (blend flesh of roasted eggplant with tahini, lemon juice, garlic clove, salt and pepper) Cucumber - 4-5 thin slices
For filling 2:
Cream cheese - 2tbsp, softened (I used store bough veggie cream cheese)
Lettuce leaves - few (I used arugula)
For the 'frosting' & topping:
Cream cheese - 2tbsp, softened
Sour cream - 1tbsp
Salt and white pepper - to taste (I didn't have white pepper, so skipped adding it)
Cucumber - thinly sliced
Grape tomatoes - chopped
Onions - finely chopped
Green onions - finely chopped
Method:
- Cut the crusts off the bread slices.
- For the first layer: spread baba ghanoush on one side of the bread and top it with cucumber slices.
- For the second layer: spread one side with baba ghanoush and Place the it on the cucumbers and press lightly. Now spread the other side with cream cheese and top it with lettuce leaves.
- For the third and final layer: spread one side with cream cheese and place it on the lettuce leaves, press lightly.
- For the frosting: Combine cream cheese and sour cream in a small bowl. Season with salt and pepper. Spread it with a offset spatula or a butter knife. Arrange the toppings as nicely and neatly as you can fancy. Refrigerate until ready to serve.