Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine diced eggplant, olive oil, ground cumin, salt, and pepper. Spread evenly on the baking tray and roast for 20 minutes until tender and golden.
- In a frying pan over medium heat, add the black beans and grated carrot. Cook for 5 minutes until heated through. Stir in the orange juice and zest. Adjust seasoning as needed.
- Once the eggplant is roasted, mix it into the black bean mixture until well combined.
- Cut the sandwich rolls in half and lightly toast them.
- Generously fill each roll with the black bean and eggplant mixture, topped with fresh radish slices.
- Serve each sandwich with a spoonful of plain yogurt on the side and a simple green salad. Optionally, garnish with fresh cilantro and sliced avocado.
- Enjoy your warm sandwiches while they are fresh!
Nutrition
Notes
Feel free to swap out the black beans for chickpeas or lentils if you’re looking for a different flavor.
This recipe is a great canvas—you can add spices like smoked paprika or extra vegetables like bell peppers and zucchini.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat in the oven for the best texture!
Enjoy your cooking adventure!
This recipe is a great canvas—you can add spices like smoked paprika or extra vegetables like bell peppers and zucchini.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat in the oven for the best texture!
Enjoy your cooking adventure!