Ingredients Jump to Instructions ↓

  1. 1 aubergine, cut lengthwise into 1/2cm (1/4 in) slices

  2. 1 red pepper, sliced into thin strips salt and freshly ground black pepper to taste

  3. 1 French baguette

  4. 60g (2 oz) soft goat cheese

  5. 30g (1 oz) tapenade (olive spread)

  6. 4 tablespoons freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Place the aubergine and red pepper on a baking tray, and season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the hob over medium heat.) 2. Cut baguette in half lengthwise. Spread bottom half with goats' cheese, followed by tapenade. Layer with aubergine and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.


Send feedback