Prep Time
15 mins
Makes
2 servings
Ingredients
- For the Aubergine:
- ● 1 medium aubergine, sliced into ½ cm thick slices
- ● 2 tbsp olive oil
- ● 2 tsp salt
- For the Sandwich:
- ● 2 Deli Kitchen Focaccias
- ● 2 tbsp olive oil (for brushing and toasting)
- ● 1 ball fresh mozzarella, sliced
- ● 1 large tomato, sliced
- ● 2 tbsp pesto (homemade or store-bought)
- ● A handful of rocket
- ● 1 tbsp balsamic glaze (optional, for extra depth)
Method
- Slice the aubergine and sprinkle fine salt over the slices. Allow to sit for 20 mins to
remove some of the water then pat dry and remove excess salt. - Heat a frying pan over medium-high heat, fry the aubergine slices in olive oil.
- Cook for 2-3 minutes per side until golden brown on both sides. Set aside.
- Spread pesto on the bottom half of the Deli Kitchen Focaccia.
- Layer the grilled aubergine, mozzarella slices, tomato slices, and a handful of
rocket. - Place the top half of the focaccia on top and press gently.
