Sandwich with baked eggplant, hummus, and mozzarella
Perfect for a picnic, a packed lunch on the go, or just for an upgraded lunch at home. This recipe meets the Whole Grain Logo requirements.
Ingredients
Sandwich bread
- 500 g Cold water
- 20 g Yeast
- 6 g salt
- 50 g oats
- 50 g rye kernels
- 200 g Whole wheat flour
- 275 g wheat flour
Sandwich filling
- 1 eggplant
- 1 pk mozzarella
- 2 large beef tomatoes
- A pair handful of spinach leaves
- 1 pk ready-made hummus
- Olive oil for frying
- Salt and pepper
Instructions
Sandwich bread
- Soak the rye kernels, either overnight or by pouring boiling water over the kernels and waiting until they have cooled down.
- The yeast and salt are dissolved in the water.
- Next, stir the oats and rye kernels into the water.
- Now add the flour, and knead the dough thoroughly until it comes together. It's best to use a mixer, about 10 minutes.
- The dough is folded and left to rise covered for about 1 hour, until it has doubled in size.
- Carefully turn the dough out onto a lightly floured surface and cut it into eight sandwich breads.
- The breads are shaped into elongated sandwich loaves. Once shaped, they are rolled in kernels, seeds, or oats.
- The breads are left to rise for about 30 minutes until they have puffed up a bit.
- Preheat the oven to 220°C.
- Bake the breads in the middle of the oven until they are golden brown and sound hollow when tapped. About 15-20 minutes.
Sandwich filling
- Slice the eggplant into long, thin slices. Sprinkle salt over the eggplant and let it sit for a few minutes to draw out the bitter moisture. Remove the moisture and salt with a piece of kitchen paper.
- You can choose to bake the eggplant in the oven with a bit of olive oil or fry it in a pan with oil. The eggplant is done when it has taken on a light color.
- Rinse the lettuce and tomatoes, and slice the tomatoes.
- Cut the sandwich bread in half and spread hummus on it. Then, add the tomatoes, eggplant, spinach, and sliced mozzarella. Sprinkle with some pepper and serve.