Eggplant «boquerones» sandwich with potato chips

Ingredients

• 2 eggplants
• Salt, to taste, for the cooking water
• 150 ml white wine vinegar
• 50 ml water
• 3 garlic cloves
• Chopped fresh parsley, to taste
• 1 nori sheet (about 2.5 g)
• 4 tablespoons extra virgin olive oil
• ½ teaspoon salt, for the dressing
• 1 bag of thick-cut, extra crispy potato chips (about 120 g)
• 2 vegan baguettes (no lard, no milk), about 250 g each

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of eggplant
• What to use instead of bread
• What to use instead of parsley

Instructions

1. Peel the eggplants and cut them lengthwise into strips 1 cm thick and about 8 cm long, shaped like an open anchovy fillet.
2. Cook them in boiling salted water for 3-4 minutes, until tender but still whole. Drain them carefully and let them cool spread out on paper towels.
3. Mix the vinegar with the water and the salt for the dressing. Arrange the eggplant in layers in a deep dish, cover with the vinegar and leave in the fridge for at least 4 hours; better overnight.
4. Finely chop the garlic and parsley, and cut the nori into very thin strips with scissors.
5. Drain the eggplant from the vinegar and dress it with the garlic, parsley, nori and oil. The nori gives it a hint of the sea.
6. Cut each baguette in half and open the pieces. Put a layer of potato chips on the bottom and the well-drained eggplant «boquerones» on top. Close, pressing a little so some chips break and soak up the dressing. It's eaten cold.

Nutrition facts

Approximate, per serving (about 398 g). Calculated with data from USDA FoodData Central.