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1 eggplant (about 400g), sliced
Olive oil, for cooking
8 slices LOAF gluten free seeded loaf
Small handful walnuts, lightly toasted and coarsely chopped
275g taleggio, sliced
Small handful sage leaves
Preparation time: 40 minutes (including eggplant standing time)
Cooking time: 20 minutes (give or take)
If you can’t get taleggio then a good, stinky washed rind will do admirably. For tamer palettes, gruyere will also work but whichever way you swing, be sure to wash your sarnies down with a good, chilled cider or two.
Place the eggplant in a colander in layers, salting each layer lightly as you go. Stand the colander over a bowl or sink for 30 minutes or until the eggplants have softened a little then rinse well. Pat eggplant slices dry on a clean kitchen towel. Heat a few tablespoons of oil in a large, heavy-based frying pan over medium heat then add the eggplant slices, in batches, and cook for 3 minutes on each side or until golden. Set aside.
Preheat the oven grill to medium, place the bread slices on a large oven tray then toast each side until light golden. Divide the eggplant, walnuts and taleggio among the slices then grill for 3 minutes or until the cheese has melted. Season to taste with freshly ground black pepper, scatter over the sage leaves then serve immediately.
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