Grilled aubergine & romesco sandwiches

Grilled aubergine & romesco sandwiches

By Sophia Kong
20’ Prep time
25’ Cook time
45’ Total time
716 Calories
1 Serving

Summary

A stand-out sandwich featuring golden aubergine and homemade romesco – a sharp, spanish-inspired roast pepper sauce. focaccia is the ideal base, but sourdough or ciabatta work well too. recipe by: ed smith
Sophia Kong 0 Followers

Step by Step

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Step 1

Heat the grill to high. Brush the aubergines with 2 tbsp oil and arrange on a large baking tray. Grill until tender and golden on both sides (15-20 minutes, turning halfway). In an airtight container, mix together the garlic, chopped parsley stalks and 1 tbsp oil, then add the grilled aubergine and turn to coat; seal and chill until needed.
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Step 2

Preheat the oven to 200ºC, gas mark 6. For the romesco sauce, put the peppers, brine, vinegar, almonds and the remaining 2 tbsp oil in a food processor. Pulse to purée, leaving the almonds slightly coarse (store in the fridge in an airtight container if not using straight away). Heat the focaccia according to pack instructions.
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Step 3

To assemble, cut the focaccia horizontally in half. Spread each base generously with the romesco sauce, layer over strips of aubergine and top with plenty of parsley leaves and rocket. Add a little more romesco sauce to the underside of the top piece of bread. Close the sandwiches and enjoy.

Ingredient

  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic
    Garlic
    1 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    5 tbsp
  • Sherry vinegar
    Sherry vinegar
    1 tsp
  • Roasted red peppers
    Roasted red peppers
    200 grams
  • Aubergines
    Aubergines
    2
  • Almond
    Almond
    80 grams
  • Rocket
    Rocket
    3 small handful
  • Waitrose 2 rosemary & rock salt focaccia
    Waitrose 2 rosemary & rock salt focaccia
    3

Nutrition Facts

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