Grilled eggplant and tomato sandwich with Blue Cheese

Total 45 min

A truly intense sandwich - our recipe for Grilled eggplant and tomato sandwich with Blue Cheese will show you just how tasty a vegetable sandwich can be. With flavours being enhanced with balsamic vinegar and a lot of heat, your tomatoes, capsicums and eggplants will easily match the intense blue cheese spread.

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Grilled eggplant and tomato sandwich with Blue Cheese

Ingredients

Blue cheese spread:

35 g ricotta cheese
3 tbsp chopped fresh fresh basil leaves

Sandwich:

2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp rosemary
1 garlic clove, minced
salt to season
pepper to season
1 medium aubergine
4 medium tomatoes, sliced
4 small decorative red peppers
4 ciabatta rolls, toasted
12 fresh fresh basil leaves

Preparation

Preparation

Begin by preparing all the vegetables. Slice the eggplant into ¼ inch thick pieces and slice the tomatoes. Slice the capsicums in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil.

To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside.

Next begin preparation of the sandwiches by whisking the vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.

Turn on the grill. Brush the eggplant, tomato and capsicum with balsamic marinade. Grill the vegetables until soft.

Spread the bottom of the rolls with blue cheese spread. Layer the grilled vegetables with the basil leaves. Serve warm or room temperature.

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