Grilled aubergine sandwich
Sandwiches with golden aubergines, ricotta and rocket.
Active time25 min
Cooking15 min
Total30 min
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Ingredients
- 300 g aubergines
- 40 g rocket
- 120 g ricotta
- 20 ml olive oil
- 30 g pine nuts
- 320 g country bread
Preparation
Wash the aubergine and cut it into slices 5 millimetres thick. Wash and spin-dry the rocket. Cut the bread into 8 slices.
300 g aubergines40 g rocket320 g country bread- knife
- chopping board
- salad spinner
Brush the aubergine slices with the oil. Cook them in a griddle pan for 5 to 6 minutes on each side, until tender. Meanwhile, toast the pine nuts for 2 minutes in a small, dry frying pan.
20 ml olive oil30 g pine nuts- griddle pan
- frying pan
Cut each slice of bread in half. Spread half of the pieces with ricotta, add the aubergines, rocket and pine nuts, then top with the remaining pieces.
120 g ricotta- knife
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration