AUBERGINE MOZZARELLA SANDWICHES

 

Preheat the barbecue. Slice the aubergine by using a sharp knife into thin rounds.

Mix the lemon juice and oil together in a small bowl and season to taste with salt and pepper. Clean the aubergine parts with the oil and lemon juice mixture and cook over medium-hot coals for 3-5 minutes, without turning, until golden on the underside.

Turn half of the aubergine parts over and sprinkle with the cheese and sun-dried tomatoes.

Put the remaining aubergine parts on top of the cheese and tomatoes, turning them so that the uncooked side is uppermost.

Barbecue for 1-2 minutes, then carefully turn the whole sandwich over and barbecue for a further 2-5 minutes.

Serve immediately in Italian bread with mixed salad leaves and tomato slices.

SERVES 2

1 large aubergine
1 tbsp lemon juice
3 tbsp olive oil
125 g/41/2 oz mozzarella cheese,
grated
2 sun-dried tomatoes, chopped
salt and pepper

to serve

Italian bread
mixed salad leaves
tomato slices