Stuffed Ciabatta With Grilled Vegetables
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 10.07 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/2 eggplant, cut into 1cm slices
- 2 zucchinis, cut into 1cm slices
- 4-6tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 large beef tomato
- 1 ciabatta loaf
- 2 chargrilled red capsicums from a jar, drained and sliced
- 125grams ball of mozzarella, thinly sliced
- 1 handful basil leaves
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
17.1grams
Fat
44.5grams
Carbs
50.2grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This is simple to transport, and will easily feed a family of four.
Method
Step 1 of 5
Preheat a large griddle pan or a grill on its highest setting. Brush the slices of eggplant and zucchini on both sides with olive oil and season them well. Either griddle or grill them for 2-4 minutes each side, until they are charred in places and cooked through. Put them on a large plate in a single layer to cool.
Step 2 of 5
Slice about 1 cm off each end of the tomato, reserving these pieces. Slice the remaining tomato as thinly as possible.
Step 3 of 5
Cut the ciabatta in half, leaving a hinge so you can open it out flat. Drizzle both sides with a little olive oil. Take the offcuts of tomato and rub both sides of the bread with the cut side, to soften and flavour the bread, then discard the offcuts.
Step 4 of 5
Cover one side of the loaf with the eggplant, zucchini and red capsicums, then top with mozzarella. Sprinkle with the basil, season, then add the tomato.
Step 5 of 5
Close the loaf and press down on it hard. Wrap it very tightly in cling film, going around it a few times until it is completely covered and compressed. Leave in the fridge with a weight (such as a chopping board and some cans) on top for at least 4 hours, turning once. Unwrap and slice to serve, or transport in the wrapping and slice at a picnic.
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