Eggplant Sourdough Sandwich

20260802 #breakfastdiary 1798, 28°C/cloudy Following up on yesterday's eggplant, part two — this round it's the round little Black Beauty variety, which really lives up to the name "Egg+plant." Nice and big, perfect for stuffing into a sandwich. One bite and the veggie juice comes gushing out (?), approx 530kcal Eggplant Sourdough Sandwich

1 eggplant, 1 tomato, a little butterhead lettuce, 2 slices sourdough, 1T honey, 1t truffle oil, 1T ricotta cheese, olive oil, salt, pepper to taste

1. Thaw the sourdough, brush with olive oil, and toast until crisp in a pan. 2. Slice the eggplant thick, sprinkle with salt and pepper, drizzle a little olive oil, and grill in the pan. Do the same with the tomato — salt, pepper, and grill. 3. Mix 1T honey (from Thailand) with 1t white truffle oil (British, made with European truffle and Spanish oil) until well combined. 4. Spread the honey + white truffle oil mixture from step 3 on one side of the sourdough, layer on the soft butterhead lettuce, the grilled tomato and eggplant from step 2, spread ricotta cheese on the other slice of sourdough, and close the sandwich.

Inspired by @jihunhae