Parmesan-Crusted Aubergine, Rocket and Aioli on Griddled Bread

Name: Parmesan-Crusted Aubergine, Rocket and Aioli on Griddled Bread
Cuisine: Northern Europe
Ingredients: 4 slices of sourdough bread, sliced about 2cm thick; 1 sprig of rosemary, finely chopped; 4 handfuls of rocket; 2 tbsp Parlour Garlic Butter; oil for drizzling; 1 aubergine, cut into rounds about 1cm thick; 100 g Parmesan, finely grated; 100 g fresh breadcrumbs; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Ingredients

1 aubergine, cut into rounds about 1cm thick
oil for drizzling
100 g fresh breadcrumbs

Europe
United Kingdom
London
Sandwich
Bread
Vegetarian

Method

Preheat the oven to 200°C (180°C fan).

Put the aubergine slices on a baking sheet, drizzle with a little oil and roast for 20 minutes