- Arpine Kostandyan
Open Face Chickpea Sandwich with Baked Eggplant

Instructions
1 Cup cooked chickpeas (or you can use canned ones, rinsed and dried)
2 tsp vegan mayo
2 tsp Dijon mustard
Juice of 1/2 lemon
1 tsp apple cider vinegar
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp paprika
1 large chinese eggplant
1/2 tsp avocado oil

Instructions
Mash chickpeas with a fork or a potato masher. Add the rest of the ingredients and serve on a whole wheat toast with lettuce, tomato and some hemp hearts.
Wash eggplant and cut it into 4 pieces lengthwise. Sprinkle black pepper. Brush the oil on the inside part of the eggplant and bake at 350ºF until about 35-40 minutes until eggplant is soft. Serve with drizzled tahini, lemon juice and fresh or dried parsley.
Makes 2-3 servings.
Enjoy!
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