2tbspsBaba ghanoush– (blend flesh of roasted eggplant with tahini, lemon juice, garlic clove, salt and pepper)
4 – 5Cucumber– thin slices
For filling 2:
2tbspsCream cheese– softened (I used store bough veggie cream cheese)
Lettuce leaves– few (I used arugula)
For the ‘frosting’ & topping:
2tbspsCream cheese– softened
to tasteSalt white pepper(I didn’t have , so skipped adding it) and
Cucumber– thinly sliced
Grape tomatoes– chopped
Onions– finely chopped
Green onions– finely chopped
Cut the crusts off the bread slices.
For the first layer: spread baba ghanoush on one side of the bread and top it with cucumber slices.
For the second layer: spread one side with baba ghanoush and Place the it on the cucumbers and press lightly. Now spread the other side with cream cheese and top it with lettuce leaves.
For the third and final layer: spread one side with cream cheese and place it on the lettuce leaves, press lightly.
For the frosting: Combine cream cheese and sour cream in a small bowl. Season with salt and pepper. Spread it with a offset spatula or a butter knife. Arrange the toppings as nicely and neatly as you can fancy. Refrigerate until ready to serve.