6 slices of eggplant, cut lengthwise, paper-thin
generous spreading of vegan cream cheese*
a nice crusty baguette
This sandwich was inspired by a sandwich that I saw on a menu in Amsterdam.
Cut 6 slices of eggplant lengthwise as thin as possible.
In a hot skillet add a drizzle of olive oil and as many of the slices of eggplant as will fit laying flat and not touching (you may have to do it in batches.) Cook for a bit, flipping the eggplant over from time to time. Until the eggplant is soft and fold over on itself easily (it's okay to cook it longer.)
Sprinkle the eggplant lightly with sea salt and pepper.
Spread the vegan cream cheese on the sliced baguette and pile with the eggplant. Drizzle agave generously on the eggplant.
*Make your own cream cheese by straining soy yogurt overnight. My recipe is in the "misc. spreads" section on vegweb.