Inside the Rustic Kitchen · by Emily
Roasted veg sandwich with avocado mayo and goats cheese
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 53%
CARBS 55G30% OF CAL
12G FIBER25G OTHER18G TOTAL SUGAR
FAT 48G59% OF CAL
18G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant on bread with creamy avocado mayo and goat cheese. A Mediterranean-inspired vegetarian sandwich that's full of flavor and ready in 20 minutes.
mainmediterraneansandwich⚙️ food processor🍳 skillet🔥 oven🌀 blender♨️ grillvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large red pepper
- 1 small aubergine
- 4 slices of firm goat's cheese
- 4 slices thick crusty bread
- 2-3 tbsp olive oil
- half Avocado ((very ripe))
- half Lemon juice
- 1 tbsp Sour cream
- 1/2 clove Garlic
- large handful Basil
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 53%
CARBS 55G30% OF CAL
12G FIBER25G OTHER18G TOTAL SUGAR
FAT 48G59% OF CAL
18G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 505mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 674mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.