Our chargrilled aubergine sandwich with feta makes the perfect posh lunch if you fancy treating yourself to something a little bit different. In fact, we think this is so nice that it actually makes a really lovely dinner party starter too, if you’re having a casual get together. The smoky flavour from the barbecue gives this aubergine recipe a real hit of flavour that is perfectly offset by the saltiness of the feta cheese. And because the pesto makes lots you’ll have some leftover for another day – you could even freeze it for a quick fix later on.
You can use this chargrilled technique on lots of other Mediterranean vegetables too. Courgettes and peppers are really good when charred on the barbecue and work equally as well with the mint and feta as aubergine does.
- 4 slices sourdough or baguette
- 1 aubergine, thinly sliced lengthways
- large handful baby spinach
- 200g (7oz) feta cheese, thinly sliced
- for the pesto (this will leave leftovers)
- 85g (3½oz) bunch mint
- 50g (2oz) whole blanched almonds, toasted
- 1 garlic clove, peeled and chopped
- juice 1 lemon
- 2-3tbsp olive oil, plus extra
For the pesto, whizz all the ingredients, plus seasoning, in a food processor to form a paste. If you prefer it thinner, add a little more oil or 2tbsp water.
Heat the barbecue or a ridged griddle pan, and lightly toast the bread. Brush the aubergines with a little oil and season. Griddle on each side until soft. Spread some of the pesto on each slice of toast and top with spinach, feta, aubergine and a little more pesto. Drizzle with lemon juice and a little olive oil. Serve immediately.