Mediterranean Aubergine Sandwich
This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste. Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch. Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
Ingredients
Ingredients:
- 1 large aubergine
- 1 medium onion
- 3 tablespoons tomato puree
- 3 tablespoons zaatar
- 1 small clove of garlic
- Olive oil
- Salt to taste
- Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
- Optional: Mozzarella cheese
Instructions
Method
- Slice the aubergine into 1cm slices
- Mix three to four tablespoons of olive oil with one pressed clove of garlic
- Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
- Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
- Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
- Add tomato puree, zaatar and salt to taste and heat through
- Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
- Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt