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Ingredients Edit

Directions Edit

  1. Slice eggplant diagonally 3 – 4mm thick.
  2. Marinate in vinegar for about 2 – 3 hours or overnight.
  3. Drain the liquid off the surface, and spray cooking oil and fry both sides on a non-stick pan for about 5 minutes until brown.
  4. Sprinkle curry powder and salt on both sides, and keep aside.
  5. Grate cucumber, mince jalapeno and mix these in a small cup with mayo and lemon juice.
  6. Spread this mixture between the 2 slices of vegan bread, place on the eggplant slice, add tomato, lettuce and other fixin's and enjoy!

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