4 people
8 slices of Zwieback sugar free
2 big aubergine
A little bit of olive oil, for frying
50 g of rocket
1 tablespoon of vinegar
1 tablespoon of olive oil
2 boiled eggs
1 tablespoon of low fat mayonnaise
Salt & pepper
4 cherry tomatoes, cut in halves
Chop off the top and bottom of the aubergine, then cut lengthways into 12 slices of approx. 5 mm thickness. Heat the olive oil in a frying pan, fry the aubergine in batches for about 3 minutes on each side, season with salt and pepper and let them cool down on a sheet of kitchen roll.
Wash the rocket. Stir the vinegar, the olive oil, salt and pepper to a vinaigrette and mix it with the rocket. Wrap the aubergine slices around the rocket salad.
Chop the eggs and mix them with the mayonnaise. Season with salt and pepper. Spread the Zwieback with a little bit of mayonnaise, garnish with a slice of aubergine and add the egg mixture. Dress the garnished Zwieback and the aubergine rolls on a plate and garnish with rocket and cherry tomatoes.
Tips:
The aubergine will receive the typical grill pattern by turning them after about 1 minute for 45 and then for 90 degrees. 1 minute later, turn around the aubergine slices.
For a more nutritious recipe, you can use Zwieback wholemeal.
