Vegan Eggplant and Spicy Chopped Salad Sandwich

Another warm day in the Bay Area.  I just finished ironing 7 shirts (my soon-to-be-17 son wears a larger size than my bf).  Lunch had to be something cool, refreshing, easy…

Yesterday I made an eggplant/mushroom medley, and today it was going to be the guest of honor in my sandwich. I used the rest of the parsley and cilantro bunches, to make a spicy chopped salad.

Here are the recipes:

Eggplant – Mushroom Medley

I love this concoction because it goes well on pasta, in a sandwich, and as a dip. I make this with no oil like many of my personal recipes that call for sautéing onion. I drizzle virgin olive oil once a dish is cooked, for flavor.

  • 1 med. organic white Onion, chopped
  • 1 med. Eggplant, mostly peeled and diced
  • 5 organic Mushrooms, peeled and chopped
  • 1 organic Tomato, chopped
  • 1 c. chopped Parsley
  • 1 Tbs. organic Tomato  Paste mixed with 1/2 c. hot water
  • 1 tsp. Sea Salt, or to taste
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Cayenne Pepper (opt.)
  • 5 cloves of Garlic, chopped

Place onion in a large saucepan over medium heat, no oil.  Watch the onion, stirring until it begins to turn brown.

Add eggplant and cover, turn to medium low, and stir every 2 minutes, until eggplant is wilted.

Add mushrooms, tomato and parsley. Stir, cover and simmer over low  heat for 10 minutes.

Add the diluted tomato paste, seasoning and garlic, turn heat to medium, and cook uncovered for another 8 – 10 minutes, or until veggies are cooked through and water is absorbed.

We’re adding the garlic last so it doesn’t lose all its antioxidant power!

You may add a drizzle of olive oil once you remove from heat.  This dish is good warm or cold.

Spicy Chopped Salad

  • 1/2 bunch organic Parsley, chopped
  • 1/2 bunch organic Cilantro, chopped
  • 1 small white Onion, diced
  • 1 organic Tomato, chopped
  • 1/2 organic Jalapeno pepper, minced
  • 1 Tbs. fresh Lime juice
  • 2 tsp. fresh Lemon juice
  • 1/2 tsp. Sea Salt
  • 1 Tbs. virgin Olive Oil

Mix it all up!

Serve as a topping for rice dishes, stews, sandwiches or as a fresh dip with toasted whole wheat Pita bread, broken into ‘chips’.

Assemble Sandwich

  • Vegenaise (opt.)
  • 1 Tbs. organic Tomato Paste
  • Bread

Take two slices of your favorite Whole Grain Bread.

Spread one slice with tomato paste and the other slice with Vegenaise.

Spread some of the Eggplant Medley over the tomato paste.

Top with Spicy Salad.

(You may add protein of your choice if you like).

Cover with other slice, press down, and munch!

~ Bon Apetit!

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4 thoughts on “Vegan Eggplant and Spicy Chopped Salad Sandwich

  1. OMG, i just prepared this at 2;30 am eastern time. i shall serve it over whole wheat bow ties pasta for lunch. soooo sinful

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