This can easily become an eggplant burger if the bread is replaced by buns.
(for 2 people)
- Bread base
- 1 large eggplant
- 3 to 4 large tomatoes
- fresh basil leafs
First slice the eggplant and put it in water with salt for 10 minutes. It helps remove the bitterness.
Drizzle some olive oil into an oven form and sprinkle some salt. Slice the tomatoes and mushrooms in thick slices. Stack them together in the oven form with the eggplants on the bottom, ending with the mushrooms and sneaking in the basil leafs in between. Bake for around 30 minutes at 200 °C until the eggplants are soft and juicy.
Move the stacked veggies from the oven form to the bread and add the rucola leafs and you are done.
Tip: It goes really well with avocado slices on top for extra creaminess.