Vegan sandwich - eggplant, zucchini & jalapeño

 

2 eggplants 

3 med zucchini 

1 large jalapeño 

Parsley 

Cilantro 

Oregano

2 cloves garlic

1 tbs tahini

2-3 tbs olive oil (enough to brush veg)

salt & pepper 

Slice eggplants & zucchini in semi thickly and brush the eggplant/zucchini/jalapeños with olive oil and sprinkle with salt and pepper. 

Grill on a hot bbq until semi soft and still holding shape. 

Take the jalapeño and remove half of the seeds if it's a hot one.

In a food processor add the garlic & herbs and pulse till broken down into large pieces.

Add tahini and pulse till lightly mixed then add the rest of the grilled veg & pulse but keep it in large chunks. 

I didn't not add any more salt & pepper or oil but add if needed. 

I am planning on serving it on Italian bread with a hummus schmear