Roasted Aubergine, Cheddar and Ballymaloe Relish Open Sandwich

  • Cooking Time: 1 hour
  • Serves: 2
  • Allergens: wheat, dairy

Rate This

0 / 5 0

Description

This roasted aubergine and cheddar open sandwich gets a lift with some Ballymaloe Original Relish. Ciabatta is perfect for this sandwich as it will soak up any olive oil and can carry the aubergine without being too sloppy. A twist of salt and pepper and little chopped parsley and you’ve got a tasty vegetarian lunch.

Ingredients

  • 1 aubergine
  • Olive oil
  • 2 x Ciabatta bread
  • Butter for spreading
  • 100g (4oz) Cheddar cheese
  • Parsley
  • Ballymaloe Relish
  • Salt and pepper

Dietary Suitability

Method

  1. Preheat the oven to 200°C/Gas 6.
  2. Carefully slice the Aubergine into discs, brush each side with olive oil and place on a roasting tray. Season with salt & pepper.
  3. Bake in the oven for 30-40 minutes, turning every so often. If one appears cooked before the rest remove from the tray and continue to cook the rest.
  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 is bubbling.
  5. Add a generous dollop of Ballymaloe Relish, followed by the roasted aubergine. Garnish with chopped parsley and serve.

  • Cooking Time: 1 hour
  • Serves: 2
  • Skill: easy
  • Allergens: wheat, dairy

Rate This

0 / 5 0
Menu