Eggplant, mozzarella & pesto ciabatta toastie with wild rocket

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.

Products used in this recipe

• ciabatta

Other recipes

• Rosemary and rye Bruchetta w Prosciutto, Rocket and fresh tomato salsa
• Hot Cross Bun Bacon Butty
• Almond Skordalia
• Melon, lamb, feta and rye bread salad
• Smoked ham, semi-dried tomato & aioli toastie with parmesan
• The King