Friday: Greek-style crispy aubergine subs
2 white batch rolls, torn into pieces
10g fresh oregano, leaves chopped
1 egg, beaten with 1 tbsp cold water
50g plain flour
1 aubergine, cut into 1cm-thick rounds
2 tbsp olive oil, plus 2 tsp
¼ cucumber, coarsely grated
100g low-fat natural yogurt
1 garlic clove, crushed
4 sub rolls
25g baby spinach leaves
1 red onion, finely sliced
100g salad cheese, crumbled or sliced into thin shards
250g cherry tomatoes, sliced
1. Preheat the oven to gas 7, 220°C, fan 200°C. Pulse the torn bread in a food processor to fine breadcrumbs, tip onto a plate and stir in most of the oregano. Put the egg and fl our in separate bowls; season the flour.
2. Working in batches, dust the aubergine rounds in the fl our on both sides, then brush with egg until completely coated. Dip into the breadcrumbs, pressing them into the aubergine to stick. Transfer to a lined baking sheet. Once all the aubergine rounds are breadcrumbed, drizzle over 2 tbsp oil, then bake for 20-25 mins, turning halfway, until golden and crisp.
3. Meanwhile, mix the cucumber, yogurt and garlic with some black pepper. Split the sub rolls in half, keeping one side attached. Spread 1 heaped tbsp of houmous on each base and top with the spinach. Stuff the crispy aubergine slices into the rolls and top with the red onion, a dollop of the tzatziki and a crumbling of cheese. Toss the sliced tomatoes with the remaining oregano, any tomato juices from the chopping board and 2 tsp olive oil. Serve alongside the sub rolls.