Vegetables Recipes - Aubergine Sandwiches

Ingredients

• 2 large aubergines (eggplants)

• Salt

• Olive oil

• 100 g/4 oz/1/2 cup Ricotta cheese

• 25 g/1 oz/1/4 cup grated Parmesan cheese

• 50 g/2 oz/1/4 cup unsalted (sweet) butter, softened

• 2 large tomatoes

• 15 ml/1 tbsp chopped basil

• Salt and freshly ground black pepper

• 175 g/6 oz spaghetti

• 50 g/2 oz Mozzarella cheese, sliced

• A few basil leaves

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Method:

1. Cut 4 thick slices from the widest part of each aubergine. Sprinkle the slices with salt, place in a colander and leave for 30 minutes. Rinse, then pat dry on kitchen paper.

2. Brush both sides with oil and grill (broil) for 2 minutes on each side until just tender.

3. Meanwhile, mix the Ricotta with the Parmesan and work in the butter. Seed and chop one of the tomatoes and add to the mixture with the chopped basil and a little salt and pepper.

4. Cook the spaghetti according to the packet directions. Drain and return to the pan.

5. Add the butter mixture and toss over a gentle heat until well blended.

6. Place 4 aubergine slices on oiled foil on a baking sheet. Top with the spaghetti mixture.

7. Cover with the remaining aubergine slices then top with sliced Mozzarella, a slice of the remaining tomato and a good grinding of pepper.

8. Bake in the oven at 230°C/450°F/gas mark 8 for 8-10 minutes until piping hot and the cheese has melted. Garnish with basil leaves and serve.