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Grilled eggplant, olive and bocconcini toastie

Grilled eggplant, olive and bocconcini toastie

11
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Moderate
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.

Notes

TIP: For extra flavour, sprinkle eggplant with crushed garlic or a pinch of dried chilli flakes before cooking.

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