Smoked Eggplant Sando
This Eggplant Sando is so delicious that you’ll keep making it over and over again. Ideal for lunchboxes, picnics, and lunches on the go!
Ingredients
- Eggplant
- Red pepper
- Onion
- Garlic
- Salt
- Tahini Paste
- Chilli flakes
- Parsley
- Coriander
- Olive Oil
- Lemon Juice
- Panini Bread
- Almond dukkah
- Chimichurri
Method
- Smoke a whole eggplant over an open flame until the skin is charred and the flesh is soft. Once cooled, peel the skin off and slice the eggplant. Set aside.
- Prepare the red pepper ragu: In a pan, sauté some chopped onion and garlic until soft. Add the smoked eggplant slices and cook together with salt to taste.
- Make the chili tahini by blending tahini with a touch of chili oil or chili flakes for heat.
- Prepare chimichurri by blending fresh parsley, coriander, olive oil, and lemon juice until smooth.
- Toast the panini bread until golden and crispy.
- Assemble the sando: Layer the toasted panini bread with the red pepper ragu, smoked eggplant, chili tahini, chimichurri, and a sprinkle of almond dukkah. Close the sandwich and serve warm.
