1 white French bread, 24-inch long
1 eggplant
1 or 2 tomatoes
4 flat lettuce leaves, your choice
4 or 5 oz. salted cottage cheese
3 tbsp. olive oil
1/2 cup yogurt
1/2 tbsp. Cumin
2 tsp. oregano flakes
a bit more oregano for the tomatoes
salt and pepper, to taste

Mix the yogurt with the cumin and add salt to taste. Set aside.

Cut the eggplant in 1/4 to 3/8-inch longitudinal slices and sauté them in some light oil until softened. Slice also the tomatoes 1/4-inch thick, sprinkle with oregano flakes and salt, and sauté them flat with some light oil.

Prepare the French bread by opening it longitudinally (like a hot dog) then coat one of the sides with the olive oil and the oregano flakes, fill it with the cottage cheese, crumbled or sliced depending on how solid is.

Put the lettuce leaves, then pick the tomato slices with a paddle and place them over the leaves. Coat the other half of the French bread with the flavored yogurt and "close" the bread. I usually wrap this sandwich with some sheets of cooking paper to better handle and to avoid "accidents".

Place over a baking plate and heat it in the preheated 350°F oven. Do not overheat. Or just prepare it at room temperature.

Submitted by: Luis De Santis, Venezuela