Ingredients:
- Eggplant – 100 Grams
- Bread baguette – 5 Pieces
- Butter – 30 Grams
- Ranch sauce – 40 Grams
- Pickles – 15 Grams
- Bell pepper – 12 Grams
- Black olives – 10 Grams
- Onions – 15 Grams
- Tomato – 100 Grams
- Vita cheese – 50 Grams
- Spring Onions – 5 Grams
Recipe:
- Bake the eggplant for 4 minutes at 180c
- Toast the Baguette then spray the butter
- Cut the tomato, pickles, bell pepper, black olives and onions then mix them with ranch sauce
- Place the chopped vegetables on top of the toasted bread
- Garnish with Vita cheese, spring onions and eggplant
