Roasted aubergine, cheddar cheese and Ballymaloe Relish open sandwich

Olive Ciabatta with Roast Aubergine and Ballymaloe Relish 2


1 aubergine

Olive oil

Ciabatta bread


Cheddar cheese


Ballymaloe Relish

Salt and pepper


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Slice the Aubergine into circular discs and place on a roasting tray. Season with salt & pepper and drizzle with olive oil.
  3. Bake in the oven for 30-40 minutes.
  4. Spread a layer of butter on the cut side of the ciabatta and place cheddar cheese on top. Toast under the grill until the cheese has melted.
  5. Add a generous dollop of Ballymaloe Relish, followed by the roasted aubergine. Garnish with chopped parsley and enjoy!

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