Food & Drink

How To Make Barbecued Aubergine With Mozzarella & Tapenade Sandwich

This delicious aubergine and mozzarella sandwich recipe with an olive purée makes a tasty vegetarian alternative. Delight in our Barbecued Aubergine with Mozzarella & Tapenade Sandwich recipe. Enlarge

How To Make Barbecued Aubergine With Mozzarella & Tapenade Sandwich

This delicious aubergine and mozzarella sandwich recipe with an olive purée makes a tasty vegetarian alternative. Delight in our Barbecued Aubergine with Mozzarella & Tapenade Sandwich recipe.

Prep:
10m
Cook:
40m
Total:
50m
Serves:
2

Step 1: You will need...

  • 4 country-style bread
  • 1 aubergine, peeled and sliced lengthways into 4
  • 150 g fresh mozzarella, sliced
  • 120 g black olives, pitted
  • 2 anchovy fillets
  • 6 basil leaves
  • 80 ml olive oil
  • 1 bunch of rocket
  • salt and pepper, to taste
  • 1 blender
  • 1 spoon
  • 1 tray
  • 1 small bowl
  • 1 chopping board
  • 1 knife
  • 1 brush
  • 1 set of tongs
  • 1 heavy pan or plate
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Step 2: Prepare the barbecue

If you have a charcoal barbeque light it 30-40 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbeque, light it up on high and leave it for 15-20 minutes.

Step 3: Make the tapanade

Into a blender put the olives, anchovies, basil leaves, and forty-five ml of olive oil. Cover with the lid and blend into a thick purée.

Step 4: Season the bread and aubergines

First, brush one side of each slice of bread with olive oil. Now season with salt and pepper and place aside. Next, coat the aubergines with oil and also season them with salt and pepper. Turn them over and repeat on the other side.

Step 5: Barbecue the aubergine

Place all four pieces onto the barbecue and grill for 3-4 minutes. Turn them over and grill the other side for a further 3 minutes. When browned, remove them from the barbecue.

Step 6: Put the sandwich together

Return to the bread and turn each slice over placing the seasoned side down. Spoon the tapande onto each piece and spread it across the bread evenly. Next, put two slices of aubergine on the first two pieces of bread and then add the mozzarella and finally top with the rocket. Close both of the sandwiches and return to the barbecue.

Step 7: Barbecue the sandwiches

Place both sandwiches onto the barbecue and gently place the heavy pan or plate on top to press them down. Grill for 2 minutes. Remove the pan and turn the sandwiches over, then grill for a further 1-2 minutes. When nicely browned, remove.

Step 8: Slice and serve

To finish, slice both sandwiches down the middle to make them easier to handle and then serve while hot with a salad or crisps.