Ciabatta Toasties With Mediterranean Vegetables

7 Ingredients

Number of servings

6tablespoons olive oil, save 1 tbs for drizzling
1/2 eggplant, trimmed and thinly sliced
1 ciabatta loaf
4tablespoons green pesto
1 large beef tomato, thinly sliced
4 slices mozzarella cheese
1 pinch pepper

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat the oil in a large, heavy-based frying pan and cook the eggplant slices in batches over a high heat for 1-2 minutes on each side until browned and tender. Remove with a fish slice and keep warm.

Step 2 of 4

Meanwhile, cut the ciabatta loaf in half lengthways, then each half in half again widthways. Place on the grill rack and cook under a preheated high grill, cut-side up, for 1 minute until golden.

Step 3 of 4

Spread each ciabatta toastie with 1 tablespoon of the pesto. Top with the warm eggplant slices, then the tomato slices and finally the mozzarella slices. Drizzle each toastie with 1 tablespoon olive oil, then return to the grill and cook for a further 2 minutes until the mozzarella is melting and beginning to brown in places.

Step 4 of 4

Season with pepper and serve warm.

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Difficulty

Licensed