eggplant gluten-free sandwich

Tasty gluten-free Sandwich made of homegrown Eggplants

Eggplants, usually not the most popular vegetable in your garden, can be used as a bread substitute to make some of the tastiest gluten-free sandwiches. In this article we will share a recipe, and a couple of delicious looking photos. You can enjoy making this tasty gluten-free eggplant sandwich yourself, when the right moment comes.

I decided I want my sandwich to be tall and made a mistake right from the beginning – I had no skewer sticks at home, so my sandwich was on the verge of collapsing, similar to the Leaning Tower of Pisa. My advice – when you know you’re gonna be making tall sandwiches, make sure you have at your hand something to stick them through with – for stability purposes.

Now, the thing I would like to put the emphasis on, is the fact that all ingredients used in this recipe, are very healthy since they’ve been organically grown, are fresh and homemade.

If you look at the photo below you’ll find:

  • Eggplant – Grown on our garden behind the house
  • Bržola (the dry aged beef) – Bought straight from the farmer
  • Cheese – Bought from the same farmer, who makes Bržola
  • Tomato – Also from our garden
All ingredients are fresh and homemade / homegrown

The basic concept here is to use the eggplant slices instead of bread (which contains gluten). While we all know that too much bread is not good for ones health, the case is just the other way around, when you replace bread with an eggplant. This is perfect ingredient for anyone who’s having hard time dealing with gluten (e.g. for people suffering from the Celiac disease).

Eggplants are in fact very healthy. Adding eggplants to your diet comes with these benefits:

  • Easy to use – Eggplants are versatile and can be made in many different ways, for example baked, sautéed, grilled, roasted, etc.
  • Weight loss – Surely eggplants have less calories than bread. They are also rich in fiber, which gives your body the feeling of fullness.
  • Rich with nutrition – Containing large amounts of vitamins, minerals and fiber, while being low on calories. Folate, potassium, vitamin K, C, carbs and fiber, are just some elements that come with this fruit (yeah it’s technically a fruit, not a vegetable).
  • Good for heart – Decreasing levels of LDL cholesterol and triglycerides, which are both indicators that can contribute to heart issues in long-term.
  • Good for blood sugar – Eggplants slow down digestion and decreases the process rate of food breaking down into sugar.
  • Prevents cancer – Studies have showing that solasodine rhamnosyl glycosides (SRGs) can successfully fight against cancer. This compound can also be found in eggplants.

Just thought I’d mention a couple of reasons why people should eat eggplants more often. For me that’s not a problem, because I find eggplants to be delicious. The thing I like to do most is include them when we’re having a BBQ – grilled eggplants, nicely seasoned, with the touch of olive oil are simply amazing and fit well with any type of BBQ meat.

Now let’s go to the recipe. I made my eggplant sandwich following steps described below.

Another image of the ingredients for this delicious Gluten Free eggplant sandwich

First, I’d make my ingredients, cutting everything to proper sized slices. The eggplant cuts, I’d make 2 thick cuts (for the outer layers) and 3 thin cuts (for the inner layers). Yeah, I want my sandwich tall!

I seasoned the eggplant cuts, using few pinches of salt, and drizzled them in a thin layer of pork lard. – I like to use lard instead of oil, I believe it’s more natural and besides it tastes better.

After I have everything well organized and prepared to start “building” a sandwich, I will now pan-fry the eggplant cuts in the minimal amount of oil – in my case lard.

frying the eggplants

The thin slices need just a few seconds to be done. While the 2 thick slices will need a bit more time (about 2 minutes on each side).

Once the eggplants are done, put them on a side on a plate. And start building your sandwich.

I used these steps for building layers of my gluten-free eggplant sandwich:

  • Bottom eggplant slice (the thick one)
  • Bržola cut, then tomato cut, then a slice of cheese.
  • Thin eggplant.
  • Bržola cut, then tomato cut, then a slice of cheese.
  • Thin eggplant.
  • Bržola cut, then tomato cut, then a slice of cheese.
  • Thin eggplant.
  • Bržola cut, then tomato cut, then a slice of cheese.
  • Thick eggplant (the very top layer).

Now, it would be perfect to make this eggplant “tower” more stable by pining it through with a skewer stick. But I couldn’t find any. Good luck I guess.

Once the sandwich is built, you can have it like that, or you can do what I like to do – put it in the oven for 3 minutes on 180°C (356°F). The cheese will soften and melt, and it’ll be a hot dish instead of a cold one.

And that’s how you end up having the final product.

This went perfect along with the late night movie! May look strange, but it certainly tastes good.

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