Roasted Eggplant and Bell Pepper Hummus Sandwich
Ingredients
- 2 red bell peppers
- 1/2 eggplant
- 3 garlic cloves
- Salt and pepper
- Oregano
- Oil (for roasting)
- 1 can of white beans
- Tahini
- Lemon juice
- Water (or oil)
- Optional: cayenne pepper
- Warm sourdough bread
- Crispy tofu
Preparation
Chop 2 red bell peppers into smaller pieces.
Slice 1/2 eggplant.
Mince 3 garlic cloves.
Add the chopped bell peppers and sliced eggplant to a large ovenproof dish.
Sprinkle the minced garlic, salt, and pepper over the bell peppers.
Add oregano, salt, and pepper on top of the eggplant slices.
Drizzle a generous amount of oil over the vegetables and mix to coat evenly.
Roast the vegetables in the oven at 200°C (392°F) for about 25-30 minutes or until they turn slightly crispy.
Once the bell peppers are roasted, transfer them to a food processor.
Add 1 can of white beans, some tahini, lemon juice, a bit of water (or oil), salt, and pepper to the food processor.
Optionally, add a little cayenne pepper for a kick, then blend until smooth.
Assemble your sandwich using warm sourdough bread, spreading the roasted bell pepper white bean hummus on one side.
Layer on the oregano roasted eggplant slices and crispy tofu.
Close the sandwich and enjoy the delicious flavors.
