Eggplant and Red Capsicum Parmesan Sandwiches

Recipe by: Marlena

EASY

Ready in 25 mins

Reviews (0) | Tweaks (0)

Added to favourites by 2 cooks

Prep: 15 mins Cook: 10 mins

Serves: 4

Smoky roasted vegetables, rich tapenade and tangy goats' cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.

Recipe provided by:

Allrecipes

Ingredients

1 eggplant, cut lengthwise into .5cm slices

1 red capsicum, sliced into thin strips

salt and freshly ground black pepper to taste

1 French baguette

60g soft goat cheese

30g tapenade

4 tablespoons freshly grated parmesan

Preparation method

1.		Preheat the grill. Place the eggplant and capsicum on a baking tray, and 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.

Nutrition

Energy 1868.57 kJ
Total Fat 11 g
Saturated Fat 4.3 g
Salt 1090.1 mg
Total Carbs 70.1 g
Fibre 7.4 g
Protein 17.1 g
Sugar 7.2 g

My Review:

Printed from Allrecipes.com.au 2/09/2010