Roasted Aubergine Caprese Sandwich
Ingredients
- 1 aubergine
- 3 ripe tomatoes
- 3 garlic cloves
- 1 banana shallot
- Handful fresh basil
- 1 tub plant-based burrata
- 4 thick slices sourdough
- Thick balsamic vinegar
- Olive oil
- Salt
- Rocket (optional)
Preparation
Slice the aubergine thinly and lay on a lined tray. Drizzle with olive oil, balsamic vinegar, and a good pinch of salt. Roast at 170°C fan for 25–30 minutes until soft.
Grate the garlic and shallot into a small bowl, drizzle with olive oil and a pinch of salt, and mix well. Slice the tomatoes and spoon over the garlicky oil mixture.
Drizzle sourdough with olive oil on both sides and toast in a pan until golden and crisp.
Lay tomato slices and basil onto each piece of toast. Spoon over plenty of plant-based burrata. Add rocket if using and roasted aubergine. Drizzle with balsamic vinegar and top with the final slice of toast.
Notes
This sandwich is easy and delicious, perfect for weekend lunches in the garden.
