Baby corn eggplant sandwich

Ingredients

• 100 g Baby corn
• 1 pcs Large eggplants
• 3 tbsp Olive oil
• 790 g Asparagus, trimmed
• 1/2 tsp Pepper, black ground
• 1 clove Garlic, peeled
• 1/2 pcs Baguette, whole-wheat, sliced

Method

1. Trim the asparagus and place aside.
2. Trim the eggplant and cut in thin slices by length.
3. Heat the grill on high.
4. Place the asparagus and baby corn in a bowl.
5. Drizzle over 2 tablespoons olive oil.
6. Brush the eggplant with remaining oil.
7. Sprinkle the veggies with black pepper.
8. Place the veggies on the grill and cook for 3-4 minutes, turning halfway through grilling.
9. Remove and place aside.
10. Cut the baguette into four pieces.
11. Cut through the middle and grill until nice crust is formed.
12. Rub the garlic over the baguette.
13. Top two baguette pieces with eggplant, asparagus, and baby corn.
14. Sandwich with remaining half and serve.