Vegetable and Hummus Sandwich

Ingredients

2 tomatoes

2 cucumbers

1 pickle

8 slices sandwich bread

1 lemon

1 eggplant

Oil, for frying

2 Tbsp hummus

4 eggs

Directions

1. Boil the eggs by covering the eggs with cold water and bring to a boil. As soon as the water boils, remove the pot from the heat and keep the cover on. Set a timer for 10 minutes. After 10 minutes, run the eggs under cold water until fully cooled. Slice and set aside.

2. Cut the eggplant into half rounds (no need to peel). Heat oil on a frying pan and fry the eggplant in batches. When golden on one side, flip and fry on the second side until golden. You want the eggplant to be extremely soft, so you may need to turn down the flame and keep it in the pan longer. Place fried eggplant slices on a plate lined with paper towel and sprinkle with salt. Set aside.

3. Finely dice the cucumbers and tomatoes. Squeeze the fresh lemon over the vegetables and add salt to taste. Set aside.

4. Toast sandwich bread. Spread hummus on the bread, top with eggplant, tomato and cucumber salad, sliced egg, and pickles.  Eat immediately.

Nutritional information:

4 Sandwiches

Serving Size: 1 Sandwich

Calories: 353 kcals

Total Fat: 13.2g

Saturated Fat: 2.2g

Cholesterol: 163.7mg

Sodium: 530mg

Total Carbohydrate: 47g

Protein: 14g

Fiber: 7.5g