Eggplant Spread for Toasted Sandwiches – Vegan + Gluten-free

Ingredients

40 g Creamy Root Vegetable Sauce Mix
1 eggplant – diced
200ml water
40g coconut cream
5g fresh lemon juice
5g mustard – preferred
Cheese – plant-based substitute
Bread – (see recipe at Recipe Page – Crusty 500g Bread with Crusty Homemade Buckwheat
Bread Flour Mix

Reduced Fibre Bread with Gluten-Free Vegan Bread
Flour Mix with Reduced Fibre)
Coconut oil
Cheese – vegan substitute

Method

Step 1
In a large bowl combine water, lemon juice, mustard, coconut cream, Creamy Root
Vegetable Sauce Mix, and eggplant.

Step 2
Heat the coconut oil in a medium pan over medium heat and add the mixture to the pan.

Step 3
Bring it up to boil and cook it for 12 minutes or until the eggplant is soft and the sauce
thickens.

Step 4
Let the eggplant spread cool down.

Step 5
Spread the eggplant over the bread and sprinkle with cheese and toast it under the grill until
golden brown.

YUM ~ ENJOY!