Sunday is always that special day when there is some extra time to spend on making breakfast. This morning, I woke up late and decided to create something good for summer weather, something easy to make and something beautiful for an eye;-) Luckily, there are all kinds of veggies all year round. In summer they are especially tasty. I personally love eggplant and tomatoes. Besides, these guys are very healthy:-)
Voila I made an eggplant sandwich layered with fresh tomato and feta on arugula pillow sprinkled with homemade honey mustard.
Ingredients
1 eggplant
1 tomato
1 pack of fresh feta
Bunch of arugula salad (prewashed and dried)
1 table spoon of butter or olive oil (I used butter because it gives delicious aroma and taste)
Salt
Honey mustard sauce
Instructions
1. Preheat a medium pan sprinkled with butter on medium heat.
2. Cut eggpant and tomatoes in circles 1/3 of 1 inch in width. Also cut feta cheese about the same dimensions and width as eggplant and tomatoes.
3. Place eggplant on a pan, fry them for 5 minutes on one side until they brown. Then flip them over on another side and fry for another five minutes.
4. Meanwhile place a small bunch of arugula on a plate. Sprinkle the top with honey mustard sauce.
5. Sprinkle each tomato circle with salt. Place a piece of tomato on arugula, add feta cube on top, add eggplant circle. Repeat one more time.
You can add some extra sauce and decorate the dish with fresh basil ororegano leaves.
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