Eggplant and artichokes

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Eggplant and artichokes Foto’s: Micky Hoyle Galery

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Interesting open sandwiches

Toasted paninis make delicious snacks. Just be creative with your sandwich toppings.

 

Toast paninis like this:

Heat grill in the oven. Halve each panini lenghtwise and place on baking tray. Sprinkle with a bit of olive oil and put in oven. Grill until brown. You can also grill them in a griddle pan – in this case, just sprinkle some olive oil on the bread afterwards.

 

Makes 2 paninis

  • 40 to 60 ml olive oil
  • 1 eggplant, sliced
  • salt and freshly ground black pepper to taste
  • 1 panini, toasted as described
  • about 6 pieces marinated artichoke
  • about 30 ml Bulgarian yoghurt

Heat olive oil in a pan. Fry eggplant slices in batches until soft and drain on kitchen paper. If necessary you can add more olive oil, because eggplant absorbs a lot of oil. Season with salt and pepper. Arrange eggplant on each sandwich and top with artichoke. Spoon yoghurt over the top.

  • Assistent Melissa Pecoraro

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