Roasted Eggplant Sandwich
Instructions
Make the dip
- 1
Grind all the dip ingredients into a thick paste.
Grill the veg
- 1
Cut strips of eggplant, zucchini and squash (peel the zucchini and squash first). Slice the onions.
- 2
Toss with olive oil, salt, pepper, oregano, garlic powder and onion powder.
- 3
Grill on a pan or grill pan till both sides are cooked and coloured.
Assembly
- 1
Spread a generous amount of dip on both slices of bread, then add slices of mozzarella or other cheese.
- 2
Layer the eggplant, zucchini, squash and onions.
- 3
Close, butter both sides and heat the sandwich on both sides till golden brown.