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Bagel with Eggplants, Veggies and Light Sauce

5 from 1 vote
Servings 2
Calories 392
An amazing food that resembles junk but is super healthy.

Ingredients

για τα bagels

  • 210 gr. self raising flour
  • 245 gr. light yogurt
  • 1 tbsp water
  • sesame

for the eggplants

  • 2 eggplants in slices
  • 2 tbsp corn flour
  • almond milk
  • 4-5 tbsp breadcrumbs or oat flour
  • salt
  • black pepper
  • paprika
  • oregano

for the sauce

  • 1 tbsp vegan mayo
  • 1/2 cup vegan yogurt
  • 1/2 tsp sriracha sauce
  • 1/4 lemon juice

Instructions 

  • For the bagels, preheat the oven to 180C. Meanwhile, mix the yogurt with the flour until it forms a ball. Divide the ball into 4 pieces.
  • Take a ball and make your bun elongated. Join the beginning to the end and put on non-stick paper in a pan. Do the same with all the bagels.
  • Smear them with water or milk or melted butter so that the sesame and poppy seeds can stick. I personally put plain water. Bake in the oven for 20-22 minutes. Take them out and let them cool before cutting them horizontally to fill them.
  • For the aubergines, take 3 bowls. Put the corn flour in a bowl. Put the almond milk in the second bowl. In the third bowl put the breadcrumbs with the spices.
  • Dip each eggplant slice first in the corn flour, then in the almond milk and finally in the breadcrumbs mixture.
  • Transfer to non-stick paper in a baking tray and bake in a preheated oven at 200C for 20-25 minutes. In the middle of the year you turn your aubergines to get color on both sides.
  • For the sauce, simply mix all the ingredients for the sauce in a bowl.
  • Open 2 bagels in the middle, spread sauce, put tomato, spring onion, onion on top and put 4-5 eggplants on top. Cover and enjoy the most delicious stuffed bagels.
Calories: 392kcal
Course: Lunch, Main Course
Cuisine: American
Keyword: bagel

Nutrition

Calories: 392kcal