Sandwiches with Eggplant Caviar, Beet Mousse, and Mushroom Caviar
Sandwiches • European
Description
A sandwich is an important part of our daily lives, and giving it up during fasting is not necessary. Cheese and sausage can easily be replaced with chickpeas, beets, mushrooms, and eggplants. Recipe by chef John Smith from a popular American restaurant.
Ingredients
- Beans 5 oz
- Chickpea 0 oz
- Beetroot 0 oz
- Malt Vinegar 0 fl oz
- Beetroot 0 fl oz
- Hazelnut 2 pieces
- Salted honey mushrooms 5 oz
- Onion 5 oz
- Vegetable Oil 0 fl oz
- Table vinegar 0 fl oz
- Water 0 fl oz
- Unrefined Sunflower Oil to taste
- Eggplants 10 oz
- Tomatoes 5 oz
- Dill to taste
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
First, prepare the spread for the first sandwich with beet mousse. For this, make a marinade for the beets. Mix 30 ml of beet juice, wine vinegar, and season with salt and pepper to taste in a bowl.
Step 2
Grate the beetroot and pour the marinade over it. Place in the refrigerator for 20–30 minutes.
Step 3
Blend the chickpeas in a blender until smooth. Add the remaining 30 ml of beet juice and mix. The beet mousse is ready.
Step 4
Prepare the mushroom caviar. Cut 30 grams of onion into thin strips.
Step 5
Mix water, vinegar, 4 grams of sugar, and the same amount of salt in a glass jar. Add the onion and let it marinate in the refrigerator for 30 minutes.
Step 6
Finely chop 40 grams of onion and sauté in vegetable oil until translucent.
Step 7
Finely chop the salted mushrooms with a knife, add the sautéed onion, a little unrefined oil, and mix well. The mushroom caviar is ready.
Step 8
Prepare the eggplant caviar. Cut the tomatoes and eggplants in half, brush with vegetable oil, and place in a preheated oven at 355°F. Bake until done.
Step 9
Dice the onion and sauté in vegetable oil.
Step 10
Using a blender, puree the tomatoes and eggplants, mix with the sautéed onion, and season with salt and pepper. The eggplant caviar is ready.
Step 11
Slice the bread and toast it in a dry skillet.
Step 12
Assemble the sandwiches. Spread the chickpea puree on a slice of bread. Squeeze the marinated beetroot to remove excess marinade and place it on the mousse. Garnish with herbs and sprinkle with hazelnuts. The first sandwich is ready.
Step 13
Assemble the sandwich with mushroom caviar. Spread the caviar on the bread, making a small indentation in the center with a spoon. Squeeze the marinated onion and place it in the center of the sandwich. Garnish with herbs. The second sandwich is ready.
Step 14
Assemble the last sandwich. Spread the eggplant caviar on the toasted bread and garnish with herbs.
Step 15
Serve.
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