Vegetarian Sandwiches

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Ingredients (4 servings)
  • 8 large, lengthwise slices wholemeal bread
  • 1 garlic clove
  • 1 eggplant
  • 2 zucchini
  • 4 sprigs basil
  • 3 1/2 ounces ricott (100 g)
  • 1 tablespoon grated parmesan
  • 1 small splash olive oil
  • 1 handful wild arugula
  • 2 tomatoes
  • 1 1/2 ounces parmesan (40 g)
  • freshly ground black pepper
  • cooking oil
  • salt

Instructions

Step 1: Sandwiches

Rub the bread slices with a halved clove of garlic.

Wash the eggplant and zucchini, and cut into 1/8 inch (5 mm) thick slices.

Brush them lightly with oil, season with salt, and grill for 1 minute on each side. Drain on paper towel.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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