Vegan sandwich


  • 300 g of mushrooms (penny bun)
  • 1 tomato
  • 2 cloves of garlic or a pinch of garlic powder
  • 1 blue eggplant
  • vinegar, salt, parsley, basil
  • 4 buns made of whole wheat flour


    Serves 4

       Serve warm



Wash the mushrooms and dry them on a napkin.
Wash the blue eggplant and cut it into rings. Salt them, pour over the oil and arrange in a baking tray.
Half of the mushrooms cut into cubes, and the remaining part into slices.
Put slices of mushrooms in a baking tray with eggplant, salt and pour oil.
Bake them in the oven at 200 ° C for about 15 minutes. Allow to cool.
In a frying pan, fry the tomatoes and diced mushrooms in oil, add the garlic and salt. Pour over the vinegar, stir and simmer over low heat for about 5 minutes in a covered pan. Stir occasionally.
Add the parsley, basil and remove from the stove.
Cut the buns in half, then toast them to be crispy like toast. Arrange eggplant rings, mushroom and tomato mixture and mushroom slices on the lower half of the bun. Cover with another half of the bun.


Scroll to Top