For the beetroot filling
2 cups of grated beetroot (210g)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
For the cheese filling
1 cup of cottage cheese (225g)
1/2 tablespoon of caraway seeds (kummel)
1/4 cup of skimmed milk (60ml)
1/2 teaspoon of salt
For the spinach filling
1 1/2 cups of chopped spinach leaves (70g)
1 medium avocado, ripe, diced
1/2 teaspoon of salt
For the beetroot filling
1 cup of grated beetroot (125g)
2 tablespoons of chopped parsley
1/2 teaspoon of salt
1 whole eggplant, peeled, cut into six slices
For the beetroot filling
2 cups of grated beetroot (210g)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
For the cheese filling
1 cup of cottage cheese (225g)
1/2 tablespoon of caraway seeds (kummel)
1/4 cup of skimmed milk (60ml)
1/2 teaspoon of salt
For the spinach filling
1 1/2 cups of chopped spinach leaves (70g)
1 medium avocado, ripe, diced
1/2 teaspoon of salt
For the beetroot filling
1 cup of grated beetroot (125g)
2 tablespoons of chopped parsley
1/2 teaspoon of salt
1 whole eggplant, peeled, cut into six slices
Prepare the fillings: in a medium bowl, mix all the ingredients for the beetroot filling and reserve
Prepare the cheese, spinach, and beetroot fillings in the same way
In a covered dish lined with plastic wrap, assemble the sandwich by alternating slices of eggplant with half of the beetroot filling, the cheese filling, the spinach filling, the remaining beetroot filling, ending with the eggplant
Wrap in plastic wrap and press lightly to set the layers
Refrigerate for about 1 hour
Remove the plastic wrap and serve.
