Creating simple sandwich spreads

I make Little Miss' dad lunch most days for work. Sometimes it is extra dinner left over but often it is sandwiches. We have always struggled to find more inspiring things than different forms of houmous with salad/roasted veg (although we love houmous and there were quite a few variations. 

Sandwiches are a great thing to take out for Little Miss if we are having lunch on the go but I didn't want to end up in the same situation of only having one proper sandwich filling. 

A few posts ago you may remember the sandwich I made with spinach and mushrooms (among other ingredients) which didn't look particularly appetising but was delicious and liked by Little Miss. This week I decided to try a different vegetable filling and realised the possibilities are pretty endless! Any vegetable/pulse/herb can be used to create delicious spreads perfect for sandwiches.

This makes enough for at least 5 thickly spread sandwiches (probably more as I kept eating it off the spoon!)

Ingredients

Whole aubergine (eggplant)

1 cup cooked lentils (any colour)

Half a sweet potato

One red onion

Method

Roast the vegetables in the oven until soft and browning.

Meanwhile cook the lentils as per instructions on the packet

Blend with stick blender/in food processor until quite smooth but some lumps are fine and I think actually add to it.

It is so simple and just shows one example of what can be done.

Enjoy creating any spread you fancy and experiment!

JULES XOXO