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Eggplant, mozzarella & pesto ciabatta toastie with wild rocket


1 eggplant
Olive oil
1 loaf ciabatta
Rocket pesto
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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