Grilled eggplant, olive and bocconcini toastie
11
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
This tasty combination make the perfect quick lunch or supper
Ingredients
Eggplant
1 small, thinly sliced
Dried oregano
¼ tsp
Ciabatta bread
120 g, (panini), split
Tapenade (olive paste)
1 tbs, (black olive)
Tomato(es)
1 medium, thinly sliced
Bocconcini
45 g, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
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