Ingredients:
FOR THE QUICK PICKLES:
- 1 c. cucumbers, sliced
- 1 medium carrot, julienned
- 1 c. rice vinegar
- 1 c. water
- 1/2 Tbsp. kosher salt
FOR THE MISO EGGPLANT:
- 1 medium eggplant, sliced into ½ inch slices
- 1 Tbsp. kosher salt
- 1/4 c. white miso
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp. sesame oil
- 1/2 Tbsp. honey
FOR THE SANDWICHES:
- 2 avocado
- 1/2 lime juice
- Kosher Salt
- Freshly ground black pepper
- 2 heirloom tomatoes, sliced thick
- 2 c. arugula
- 2 small shallots, thinly sliced
- 2 c. alfafa sprouts
- 1/2 c. hummus
- 8 slices whole wheat bread, toasted
Directions:
FOR THE QUICK PICKLES:
Step 1
- In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.
FOR THE MISO EGGPLANT:
Step 1
- Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.
Step 2
- Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender
FOR THE SANDWICHES:
Step 1
- In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.
Step 2
- Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.