Preparation time: |
10 mins |
Cooking time: |
10 mins |
Serves: |
2 |
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.