Roasted Eggplant [v] Recipe
roasted eggplant, sun dried tomato pesto, halloumi cheese, zhoug sauce, lettuce, red onion, banana peppers, on ciabatta
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Ingredients
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Vegetables
Condiments
Cheese
Bread
Spices
Method
Preparation and Roasting
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick rounds, sprinkle with salt, and let it sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
Roast the Eggplant
Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with black pepper. Roast in the oven for 25-30 minutes or until golden brown and tender.
Grilling Halloumi
Grill the Halloumi
While the eggplant is roasting, heat a grill pan over medium-high heat. Slice the halloumi cheese into 1/2-inch thick slices. Grill the halloumi for 2-3 minutes on each side until golden and crispy.
Assembling the Sandwich
Build the Sandwich
Slice the ciabatta rolls in half. Spread a generous layer of sun-dried tomato pesto on the bottom half of each roll. Layer with roasted eggplant, grilled halloumi, lettuce, slices of red onion, and banana peppers.
Add Zhoug Sauce
Drizzle zhoug sauce over the fillings, then place the top half of the ciabatta roll on top. Press down gently.
Serving
Serve
Cut the sandwich in half and serve immediately with extra zhoug sauce on the side for dipping.