Cheesy Aubergine Sandwich

Nutrition values are AI-estimated based on ingredients.

• 1 large aubergine
• 2-3 tablespoons cooking oil
• 1 large white onion
• 2 tablespoons ginger-garlic paste
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon brown sugar
• 1 teaspoon tamarind paste
• 1-2 teaspoons chili garlic chutney
• 1/4 to 1/2 cup boiling water
• 2 thick slices sourdough bread
• Approx. 60g fresh mozzarella cheese

1. 1Slice aubergine into thick pieces and quarter them.
2. 2Sauté aubergine in oil until golden brown and slightly tender, then remove from pan.
3. 3Add more oil to the same pan and cook sliced onions until translucent and golden-brown.
4. 4Add minced ginger-garlic to onions and sauté until fragrant.
5. 5Return cooked aubergine to the pan with onions and ginger-garlic.
6. 6Stir in salt, chili powder, brown sugar, and tamarind paste.
7. 7Add chili garlic chutney and mix well.
8. 8Pour in boiling water, stir, cover, and simmer for 10 minutes until tender and sauce thickens.
9. 9Assemble the sandwich with one slice of sourdough, a generous layer of the aubergine mixture, fresh mozzarella, and a spread of chili garlic chutney on the second slice of sourdough.
10. 10Cook the assembled sandwich in a pan until both sides are golden and crispy.

These instructions are our analysis of the original video. Watch on YouTube →