Eggplant (aubergine) Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 medium eggplants
• salt
• olive oil (for frying)
• salt, extra and cracked black pepper to taste
• ground cumin (optional)
• 2 red capsicums
• 10 -12 sun-dried tomatoes
• 200 g ricotta cheese or 200 g goat cheese
• 1/3 cup shredded fresh basil leaf
• fresh basil leaf, extra

Recipe

• 1 slice eggplant lengthwise about 1cm thick.
• 2 choose the 8 largest slices and lay on a tray or board.
• 3 reserve the rest (see note) sprinkle eggplant with salt.
• 4 allow to stand 30 minutes.
• 5 rinse well and pat dry with paper towels.
• 6 heat a large frying pan over medium heat.
• 7 add oil to cover base of pan.
• 8 when hot add eggplant slices, a few at a time.
• 9 cook for 2-3 minutes each side until brown.
• 10 drain on paper towels.
• 11 season each slice with salt and pepper.
• 12 sprinkle with cumin if desired.
• 13 cut capsicum into large pieces.
• 14 remove seeds and membrane.
• 15 place cut side down on grill tray.
• 16 brush skin with oil.
• 17 cook under preheated grill until skins blackens and blister.
• 18 cover with damp teatowel until cook.
• 19 peel of skins.
• 20 and cut into strips.
• 21 cut the sundried tomatoes into strips.
• 22 on each of 4 serving plates, place a slice of eggplant.
• 23 spread slices with ricotta or goats cheese.
• 24 top with sundried tomato and capsicum, reserving some for garnish.
• 25 sprinkle with basil.
• 26 cover each with a second slice of eggplant.
• 27 decorate top with crossed strips of capsicum and sundried tomato.
• 28 garnish with extra basil leaves.
• 29 note: unused eggplant will last a day or two in the refrigerator.
• 30 finely chop and brown in olive oil with crushed garlic, season well.
• 31 spread on toast or add to a soup or casserole.