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LunchWhole30

The Aubergwich

written by thewonkyspatula April 3, 2018
The Aubergwich

Open sandwich, auber sandwich…. open chicken and aubergine sandwich, OK we’re going with aubergwich!!

My latest lunchtime go-to 🙂

This recipe is Gluten Free, Dairy Free, Whole30 & Paleo.

The Aubergwich

Print This
Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 Minutes

Ingredients

  • 2 Aubergines, sliced
  • 2 large chicken breasts
  • Large handful of alfalfa sprouts
  • 1/4 cucumber, finely sliced
  • 1/2 carrot, peeled and finely sliced
  • 1 tsp coconut oil or ghee
  • 1/2 tsp garlic powder
  • 1 tsp Italian herbs
  • 1/2 tsp ground cumin
  • large pinch of coarse salt & black pepper

Instructions

  1. Heat a large griddle pan with 1/2 tsp of your chosen fat, sprinkle the aubergine with some salt & pepper and cook for 4-5 minutes a side until fully cooked and golden brown, before setting aside.
  2. Add the remaining oil/ghee to a large bowl with the herbs and spices and mix until combined.
  3. Cook the chicken breasts on a griddle pan for about 6-8 minutes a side until cooked through.
  4. Stack the chicken on the aubergine slices with the cucumber, carrot & sprouts, serve and enjoy!
The Aubergwich was last modified: April 3rd, 2018 by thewonkyspatula
The Aubergwich was last modified: April 3rd, 2018 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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