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2 bakłażany pokrojone w plastry wzdłuż
2 łyżki octu winnego
1 łyżka cukru brązowego
1 łyżeczka syropu klonowego
¼ łyżeczki pieprzu cayene
½ szklanki majonezu
2 łyżki sok z cytryny
6 kromek chleba na zakwasie
3 pomidory
4 rzodkiewki
½ cebuli
1 główka sałaty frisee
Bakłażana pokrój w plastry przełóż do miski zalej marynatą z octu winnego, syropu klonowego, cukru i pieprzu cayenne, odstaw na 30 minut
Rozgrzej piekarnik do 180 stopni piecz bakłażana przez 20 minut. Chleb podpiecz do uzyskania złotego koloru. Pomidory, rzodkiewki i cebule pokrój na plasterki.
Składanie kanapki:
Posmaruj kromkę majonezem połóż pomidora, cebule plaster bakłażana, rzodkiewkę dopraw solą i pieprzem dodaj garść frisbee i przykryj kromką posmarowana majonezem.