Eggplant and Red Capsicum Parmesan Sandwiches

    Eggplant and Red Capsicum Parmesan Sandwiches


    147 people made this

    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.

    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

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.)
    2. 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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