Mozzarella and aubergine open sandwiches recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 650 calories / serving
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148801 Mozarella Aubergine Open Sandwiches HERO

Slice the aubergines into discs.

Heat a little oil in a frying pan and fry off the slices of aubergine for a few minutes 2-3 minutes until they start to soften and brown, turn them over and make sure both sides are cooked. Season with some salt and pepper.

Slice the baguettes in half lengthways. Preheat the grill and very lightly toast the tops of the baguettes. Remove from the grill. Spread a thin layer of the tomato paste or purée across the baguette halves and then sprinkle the dried mixed herbs across the four pieces.

Distribute the aubergine slices between the baguettes. Grate the mozzarella cheese and spread across the aubergines.

Place under the grill and cook until the cheese is melted and beginning to brown. Remove from the grill, season with some fresh ground black pepper and serve.

  • Ingredients

  • 2 medium baguettes
  • 1 large aubergine
  • 2 large balls of mozzarella
  • 6tbsp sundried tomato paste (Available at supermarkets, or tomato puree will also work well)
  • 2tsp dried mixed herbs
  • salt
  • pepper
  • olive oil
  • Energy 2735kj 650kcal 32%
  • Fat 68g 97%
  • Saturates 18g 90%
  • Sugars 13g 14%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 67.5g Protein 36.4g Fibre 8.2g


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