Grilled eggplant, olive and bocconcini toastie
This tasty combination make the perfect quick lunch or supper
1 small, thinly sliced
120 g, (panini), split
Tapenade (olive paste)
1 tbs, (black olive)
1 medium, thinly sliced
45 g, thinly sliced
1 x 3 second spray(s)
- Lightly spray a large non-stick chargrill pan with oil and heat over medium-high heat. Sprinkle eggplant with oregano, then cook in batches, turning, for 5–7 minutes or until golden and tender. Season with salt and freshly ground black pepper.
- Preheat a sandwich press. Spread roll bases with tapenade, then top with eggplant, tomato and bocconcini. Sandwich with roll tops and cook in sandwich press for 5–6 minutes or until golden. Serve.
TIP: For extra flavour, sprinkle eggplant with crushed garlic or a pinch of dried chilli flakes before cooking.