Ingredients

The following ingredients have 4 Servings
  • 1/2 eggplant (aubergine - approx 6-9 slices to give a layer in each sandwich)
  • 1 tsp salt
  • 3 tbsp olive oil (approx, for cooking)
  • 5 oz spinach (140g)
  • 1/4 red onion (or around 4 green/spring onions)
  • 2 oz feta (60g)
  • 1 tbsp cream cheese
  • 6 slices bread ((or 4 if larger))
  • 6 slices dill havarti (approx - to give a layer in each sandwich)

Instruction

  • Sprinkle the slices of eggplant with salt and set aside a few minutes while you prepare the spinach.
  • Wilt spinach in a little olive oil in a pan. Remove once wilted and allow to cool. Squeeze out excess water and roughly chop.
  • Dice the onion and fry in a little oil until softened. Put in a small bowl with the spinach and add the crumbled feta and the cream cheese. Mix until evenly combined.
  • Rub the salt from the eggplant then fry the slices in some olive oil until gently brown on both sides.
  • Drizzle some olive oil on one side of both slices of bread and rub to cover. Turn the slices over.
  • Spread some of the spinach mixture on one piece of bread then put the eggplant slices on top followed by the slices of havarti to create a layer over the top. Put the other slice of bread on top, oil side out.
  • Fry the sandwich in a pan a few minutes on each side until browned and cheese has melted.