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.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 497.4, Fat 20.9, SaturatedFat 4.7, Cholesterol 13.6, Sodium 644.7, Carbohydrate 66.8, Fiber 14.9, Sugar 9.8, Protein 15.7
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