Recipes
- Breakfast in Bed
- Brunch
- Family Picnic
-
Long Lunch
- Sticky Fig Chutney Roasted Mushrooms with Brie, Chargrilled Sourdough and Poached Eggs
- Homemade Sticky Fig Chutney Focaccia
- Grilled Eggplant, Goat Cheese and Sticky Fig Chutney Toasted Sandwich
- Grilled Stone Fruit, Prosciutto and Sticky Fig Chutney Flatbread
- Roasted Balsamic Beetroot Tart in a Seed Crust
- Lamb Shoulder Braised in Beerenberg Caramelised Onion
- Fig and Almond Ricotta Cheesecake
- Spiced Risotto with Beef Meatballs
- Spiced Capsicum and Beef Mince with Baba Ghanoush
- Fresh Tuna and Sesame Poke Bowl with Chilli Jam
- Summer Polenta with Chorizo and Tomatoes
- Spicy Beef and Bean Enchiladas
- Hungarian Stuffed Eggplants
- Moroccan Lamb Rump with Parsnip Puree and Kale Chips
- Chickpea and Tomato Moroccan Harira Soup
- Nachos with Burger Relish
- African Baked Chicken with Chickpeas and Raisins
- Raspberry Glazed Lamb with Quinoa, Chickpea and Feta Salad
- Mushroom and Almond Meatballs with Sweet Chilli Relish
- Spicy Slow Cooked Ribs
- Hungarian Poached Chicken
- Asian Chicken Salad with Crunchy Noodles and Mango, Lime & Chilli Dressing
- Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad
- Minted Peas and Caramelised Onion on Sourdough with Carrot Ribbons and Feta
- Pan-fried Chicken Breast with Sweet Potato Mash & Mushroom and Onion Sauce
- Open Steak Sandwich with Beetroot, Baby Spinach and Roadhouse Steak Sauce
- Split Pea and Ham Hock Soup with Razorback Mustard Toast Soldiers
- Pumpkin and Chickpea Pilaf with Roasted Vegetables, Haloumi and Caramelised Onion Sauce
- African Spice Taka Tala Lamb Tagine
- Spiced Chicken Burgers with Mango Chutney and Corn Salsa
- Pork and Apple Rissoles with Crunchy Red Cabbage Slaw & Burger Relish
- Easy Salmon Cakes with Sweet Mustard Sauce
- Chicken, Plum and Oat Crumble Bake
- Baked Sausages with Parsnips, Onions and Worcestershire Chutney
- Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing
- Pearl Barley Salad with Eggplant, Cherry Tomatoes and Garlic Sauce
- Roast Mustard and Thyme Chicken with Spring Greens
- Sticky African Spice Taka Tala Pork Ribs with Lemon and Herb Rice
- Chargrilled Squid and Haloumi Cheese salad with Mango, Lime and Chilli Dressing
- Sticky Pork Ribs
- Sticky Kangaroo with Sweet Potato Mash
- Chilli Prawn, Basil and Chilli Jam Linguine
- Beef, Stout and Worcestershire Chutney Pie
- Christmas Feast
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
- Quick Weekday meals
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
Grilled Eggplant, Goat Cheese and Sticky Fig Chutney Toasted Sandwich
In this recipe
STICKY FIG CHUTNEY
Preparation time: |
10 mins |
Cooking time: |
10 mins |
Serves: |
2 |
Ingredients
- 1 tablespoon olive oil
- 1 small eggplant, thinly sliced
- salt & pepper
- 4 slices Turkish bread
- 3 tablespoons Beerenberg Sticky Fig Chutney
- 100g goat cheese
- 1 tablespoon basil leaves
- small handful rocket
Method:
Heat a griddle pan on high heat. Add the olive oil, a single layer of eggplant, and a pinch of salt and pepper. Grill for 2 minutes on each side until tender and slightly charred. Repeat with remaining eggplant.
To assemble the sandwich, lay out two slices of Turkish bread and spread with Beerenberg Sticky Fig Chutney. Top with goat cheese, basil, grilled eggplant, rocket and remaining bread. Cook in sandwich press until golden brown.
© 2021 Beerenberg Pty Ltd. All rights reserved.
© 2021 Beerenberg Pty Ltd. All rights reserved.