Tomato-Aubergine Sandwich

Name: Tomato-Aubergine Sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Aubergine; 2 TABLESPOONS Flour; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Basil; 2 Tomatoes; 200 g Mozzarella cheese; 8 discs Sandwich toast; 4 discs Parma ham; 3 TABLESPOONS black olive tapenade; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Aubergine
2 TABLESPOONS Flour
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Basil
2 Tomatoes
200 g Mozzarella cheese
8 discs Sandwich toast
4 discs Parma ham
3 TABLESPOONS black olive tapenade
7-10 Tbsp Oil

Directions

1
Cut the aubergine into slices and turn it in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the aubergine slices for 3-5 minutes, turning them over, and season with salt and pepper. Remove from the pan and drain on kitchen paper
2
Wash the basil, shake dry and pluck the leaves. Pour boiling water over the tomatoes, leave to stand for about 30 seconds and rinse under cold water. Peel and slice the tomatoes. Drain mozzarella and cut into slices. Cut the edge off the toast slices
3
Heat the sandwich maker or grill pan and coat with oil. Mix tapenade and 2 tablespoons of olive oil and spread on the toast slices. Place half of the mozzarella, aubergine, 1 slice of ham, tomato, remaining mozzarella and basil leaves on 4 slices in order. Then finish with the remaining 4 slices and grill in the sandwich maker for about 5 minutes until golden brown. Place the weight on the sandwich in the grill pan and grill for about 5 minutes, turning