Here is my vegetable version of the Swedish sandwich cake. Avocado and coriander give it a delicious touch of Mexico and eggplant the cute round form.
6 slices bread
2 tbsp hummus
4 thick slices of roasted eggplant
1 tbsp chopped fresh coriander
1 tsp lemon juice
salt and pepper
4 tbsp hummus
1/2 slice roasted eggplant
2 slices avocado
some whole coriander leaves
Put a slice of a roasted eggplant on the bread and cut out . Mash avocado, add lemon juice, coriander, salt and pepper.
Spread 1 tbsp hummus on one slice of the bread, top with a slice of eggplant. Put the second slice of bread on the top.
Spread half of the avocado mixture, top with a with a slice of eggplant (or tomato). Finish with a third slice of bread. Frost with 2 tbsp hummus and decorate with eggplant, avocado and coriander leaves. Make the second sandwich cake.