Crispy Soybean & Eggplant Toast Sandwiches

Soak the soybeans in water or milk for several hours until fully plump. Drain well and set aside.

Peel and dice the eggplant. Place in very salty water for at least 1 hour to draw out bitterness. Rinse thoroughly, drain, and pat dry.

Heat a small amount of oil in a pan over medium heat. Sauté the onion until soft and golden.

Add the chopped green chilies and turmeric, stirring briefly until aromatic.

Add the eggplant and sauté with the onion mixture until lightly browned.

Stir in the soaked soybeans and cook for a few minutes so they absorb the oil and spices.

Add the puréed tomato, garlic, salt, and red pepper. Mix well and cook until the tomato thickens.

Pour in 1 cup boiling water, cover, and simmer over low heat until the mixture is fully cooked and the raw tomato flavor disappears.

Remove the lid and cook until all excess moisture evaporates and the filling is thick. Remove from heat.

Place a slice of toast on a work surface and spread a thin, even layer of filling over it, gently pressing with the back of a spoon.

Add extra red pepper and a slice of cheese if desired. Top with another slice of toast and press lightly.

Brush both sides of the sandwich with melted butter. Repeat with remaining bread and filling.

Toast the sandwiches in a sandwich maker or grill for 3–5 minutes until golden, crisp, and heated through.

In a small bowl, mix mustard sauce, red vinegar, yogurt, lemon juice, and sugar until smooth. Serve warm sandwiches with the sauce on the side.