Grilled Aubergine Sandwich

• Ingredients for 2 portions
• 100g Lizza Seed Powder Bread
• 2g dry yeast
• ½ tsp maple syrup
• 100 ml lukewarm water
• 4 slices aubergine (1/2 inch thick)
• 25g mozzarella cheese
• 2 tbsp Lizza Organic Tomato Sauce
• 10 spinach leaves
• Salt to taste
• ½ tsp ground black pepper

Preparation time: 1 hour (bread) + 10 minutes

Cooking time: 1 hour 5 minutes (bread) + 15 minutes

Instructions:

1. Mix baking mix with 2g dry yeast, ½ tsp maple syrup and 100ml of lukewarm water and knead.
2. Cover the bowl with a cloth and let the dough rise at room temperature for 1 hour.
3. Preheat the oven to 180°C (tp/bottom heat).
4. Knead the dough again briefly and put it into an approx 20cm well-greased loaf pan.
5. Place the loaf pan on an oven rack in the lower third of the oven and bake at 180°C for about 65 minutes.
6. Let the bread cool for 15 minutes in the pan. Turn it out of the pan and let it cool down completely before cutting it.
7. Grill the aubergine pieces on a griddle pan until tender.
8. Spread tomato sauce on Lizza seed powder bread slices. Place Mozzarella slices on top followed by grilled aubergine pieces. Place spinach leaves on top to complete the sandwich.

Vegan option: To make this dish plant-based, please replace Mozzarella cheese with fresh homemade cashew cream or store-bought Vegan Mozzarella cheese.

Nutritional information (per serving): 212 kcal, 15g carbs, 10g fats, 12,5g protein, 3g sugar, 7g fibre.