Eggplant and Red Capsicum Parmesan Sandwiches
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JENN_77
Eggplant and Red Capsicum Parmesan Sandwiches
A tasty veggie sandwich that feeds four, with oven grilled eggplant, slices of red capsicum, soft goats cheese, tapenade and grated Parmesan on a French baguette.
Ingredients
Serves: 4
- 1 eggplant, cut lengthwise into 1/2cm slices
- 1 red capsicum, sliced into thin strips
- salt and freshly ground black pepper, to taste
- 1 French baguette
- 60g soft goats cheese
- 30g tapenade
- 4 tablespoons freshly grated Parmesan
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Preheat the grill. Place the eggplant and capsicum on a baking tray then season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the stove over medium heat.)
- Cut baguette in half, top with eggplant and capsicum, then sprinkle with parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
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