1 eggplant
Olive oil
1 loaf ciabatta
Rocket pesto
Mozzarella
Sea salt
Wild rocket, to serve
Serving size: Serves 6
Cooking time: Less than 15 minutes
Serving size: Serves 6
Cooking time: Less than 15 minutes
Slice eggplant into 2cm-thick discs and sprinkle with salt. Allow to sit for 10 minutes, then wash and pat dry.
Heat a large frying pan to medium heat, drizzle with a generous amount of olive oil and cook the eggplant until lightly golden brown on each side and cooked.
Slice the ciabatta into 6 x 4cm-thick pieces, then cut each piece in half through the middle. Spread each piece with pesto and olive oil, then sandwich together with a filling of eggplant and mozzarella, seasoned with sea salt and cracked pepper. Toast in a hot sandwich press or hot frying pan until golden brown.
Drizzle the toastie and rocket with olive oil and serve.
From Taste magazine, June 2010.
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