Monday, 27 May 2013

Aubergine, Feta & Sundried Tomato Pesto Grilled Cheese

An aubergine (eggplant)
A red onion
Fresh bread
A drizzle of balsamic vinegar 
A sprinkle of sugar
Salt & pepper to taste

  1. Wash and finely slice the aubergine and leave it to marinate in some olive oil, a tiny bit of balsamic, salt, pepper, crushed garlic, sugar and sundried tomato pesto.
  2. While it marinates, chop the onions and saute them in some olive oil until golden. Take them out and place the aubergine in the pan until it is cooked. 
  3. Once the aubergine is ready, spread sundried tomato pesto on each side of the bread and fill your sandwich with aubergine, feta and the onions. 
  4. Toss the bread in the pan and let the sandwich get toasty.

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