There are a million delicious things you can put in a sandwich, just like there are lots of different types of bread that are great for sandwiches.The star of our recipe today, apart from our prized Extra Virgin Olive Oil from Spain, is the much-loved bagel; and I say ‘much-loved’ because who would turn their nose up to something that’s half donut and half roll, soft on the inside with a touch of crispiness on the outside?Here’s some trivia for you: the bagel went into space in June 2008 with Canadian astronaut Gregory Chamitoff, who took 18 bagels along with him as personal luggage.I don’t know if you’re the kind of person who’d take bagels into space but, for the moment, you can try out this fantastic recipe at home, which we’re sure you’ll be over the moon about. Preparation:
Cut the eggplant into thin slices and leave them in a colander for 10 minutes, sprinkling them with some salt to remove the bitterness, while you prepare the other ingredients.
In a pan, roast the pine nuts over a medium heat until they’re golden brown.
In a bowl, dress the arugula with the salt, balsamic vinegar and the two tablespoons of Extra Virgin Olive Oil from Spain, Add the pine nuts, stir and set aside.
In a pan, add 1 tablespoon of Extra Virgin Olive Oil from Spain and then brown the eggplant on both sides.
Split the bagels and toast them.
Cut the brie into slices.
Assemble the bagels as follows: place the brie on top first and then the eggplant. Give it a squirt of honey and, lastly, add the dressed arugula with the pine nuts.
TIP: to prevent the honey from sticking to the spoon, put a few drops of oil on the spoon and spread over the surface.Did you like this recipe? Try preparing the Bagels with Extra Virgin Olive Oil from Spain and experimenting with different combinations. You can fill it with cold cuts, homemade chocolate cream, or just enjoy it with a splash of Extra Virgin Olive Oil from Spain for your breakfast. Any option is delicious!