- 1 whole aubergine
- 2 Tbsp. extra virgin olive oil
- 1/2 cup finely grated parmesan
- 8 olives, pitted and halved
- cherry tomatoes sliced
- 6 slices smoked mozzarella
- 2 Tbsp freshly squeezed lemon juice
- 1 cup fresh basil
- 2 fresh green chillies
- freshly ground black pepper
- 1 clove garlic
- 1 Tbsp. water
- 2 Tbsp. plain double thick yoghurt
- 1/2 tsp. ground cumin
Place the aubergine rounds in a baking tray, coat with olive oil and parmesan and move around until a nice layer of parmesan evenly coats the aubergine rounds. Place the rounds into the oven and grill until each side is golden brown.
Slice the smoked mozzarella and lightly fry in a non-stick pan until golden.
Once the aubergine rounds are golden and crispy, layer the filling - sandwich style. I started with a good dollop of double thick organic greek yoghurt, a sprinkle of cumin, squashed olives and cherry tomatoes, grilled cheese and fresh greens.
For the green sauce:
Combine 2 green chillies, basil, 1 clove of garlic, a drizzle of olive oil, 2 Tbsp lemon juice, 1 Tbsp. water, salt and pepper to taste in a blender.
Serve the grilled aubergine sandwich with lashings of the spicy green sauce.