Description
The combination of flavours in this sandwich is just super. You can use the vegetables hot or cold, either way tastes great. Created for the rsc#7.
Ingredients
- Eggplant
- Red Bell Pepper
- Yellow Bell Pepper
- Olive Oil
- Thyme
- Basil
- Feta Cheese
- Garbanzo Beans
- Garlic Clove
- Lemon Juice
- Tahini
- Yoghurt
- Ground Cumin
- Paprika
- Crusty Bread Rolls
Instructions
- Place the bell peppers under a medium grill / broiler skin side up for approx 5-10 minutes
- Remove when skins are charred and starting to blister
- Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily
- Cut into chunky strips
- Meanwhile, in a small bowl combine the olive oil, thyme and basil
- Add the sliced eggplant and mix well so that the slices are coated
- Grill or griddle for approximately 10 minutes turning once
- For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency
- Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese