We have yet another super light recipe for you to spruce up your chips evenings: a vegan bagel with eggplant that you can make even more substantial (you never know) with your choice of < a href="http://patateetcornichon.fr/sale/houmous-aux-tomates-sechees/">houmous or barbecue sauce, or both at the same time (we are not responsible for the result on the other hand) if you are not afraid of coming close to gastronomic death.
Besides, we’re in Canada right now, aka “the country of bagels”, and we can assure you that it’s guaranteed to blow your stomach. We don’t know yet if we will come back unscathed… or even if we will come back at all.
- bagel breads – 4
- eggplant – 1
- hummus – 200 (g)
- onion red – 1
- peppers – 1
- Crimean black tomato – 1
- olive oil
- Wash the eggplant and cut Cut it in half lengthwise and then in half thin slices.
- Heat some olive oil in a frying pan to sauté the aubergines. Add a splash of water if necessary as they cook to make them tender. Season with salt and pepper.
- Wash your other vegetables and peel the onion. Cut the onion, bell pepper and tomato into thin rings.
- Toast your halved bagel buns. Spread on both sides with hummus (see our recipe) or barbecue sauce then garnish with still warm eggplant and vegetable slices. Voila, it’s ready 😉