Aubergine & Stockeld Spread

Aubergine & Stockeld Spread

Recipe made by the sandwich place Mackverket.

Makes 2 sandwiches

  • 150 g Stockeld Creamy Spread Original
  • 4 slices of sourdough bread
  • 1 Eggplant
  • 1 dl soy sauce
  • ½ a dl of sesame oil
  • 1 Red chili pepper
  • 2 inches of grated / chopped up ginger
  • 1 Spring onion
  • A handful of crispy fried onion (pre-made) 
  • Some sandwich cress
  • Fresh cilantro              
  • Wash and cut your eggplant in quarters (lengthwise). 
  • Prepare a marinade for the eggplant by adding soy sauce, grated ginger and sesame oil to a bowl. 
  • Add the eggplant to the marinade and let sit for at least x minutes/hours.
  • Chop up chili, cilantro, and spring onion. 
  • Heat up a large pot with canola oil, this will be used for frying the aubergine slices.
  • When the oil reaches 180°, deep fry the aubergine until golden brown, set aside.
  • Next, add some neutral oil to a frying pan and turn the stove to medium.
  • Once your oil in the frying pan is hot, add sliced-up sourdough bread and fry on both sides until golden brown.
  • Spread a generous amount of Creamy Spread Original onto both bread slices.
  • Add the fried and marinated eggplant on top of the spread along with the fried onion, cilantro, and spring onions.
  • Add the top part of the bread and wrap the sandwich in sandwich paper for a more authentic vibe ;)
  • Slice the sandwich in half and enjoy!

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