Preparation

• Thinly slice the eggplant and cut the cherry tomatoes in half.
  250 g eggplant, 250 g cherry tomatoes
• Arrange them on a baking sheet, season with salt and pepper, then lightly drizzle with olive oil and sprinkle with ground dried basil.
  30 g olive oil, 2 g salt, 2 g basil, 1 g black pepper
• Roast in a preheated 180 °C oven until the eggplant is golden and the tomatoes are blistered, about 20-25 minutes.
• Set aside.
• Thinly slice the onions.
  300 g onions
• Heat a skillet over medium heat.
• Add the olive oil, onions, and salt.
  15 g olive oil, 1 g salt
• Cook slowly, stirring occasionally, until the onions are golden and fragrant, about 20-30 minutes.
• Set aside.
• In a small bowl, stir together the crème fraîche, freshly ground black pepper, and a pinch of salt until smooth.
  250 g crème fraîche, 2 g black pepper, 1 g salt
  
• Adjust the seasoning to taste.
• Brush the gluten-free bread slices with olive oil and sprinkle with ground dried basil.
  500 g sandwich bread
  
• Lightly toast them in a skillet or toaster.
• Spread a generous layer of seasoned crème fraîche over one side of each slice of bread.
• Arrange the fresh avocado slices on the remaining bread slices.
  2 avocados
  
• Top with the roasted eggplant slices.
  
• Add the roasted cherry tomatoes.
• Spread a little crème fraîche between each layer to help hold the filling together.
  
• Top the tomatoes evenly with the caramelized onions.
  
• Gently place the second slice of bread, spread-side down, over the caramelized onions to complete the sandwich.