Grilled aubergine, buffalo mozzarella and pesto sandwich

Ingredients

For 1 serving

• Whole wheat bread90 g
• Eggplant150 g
• Buffalo mozzarella60 g
• Basil pesto12 g
• Tomatoes1
• Basil3 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Wash the aubergine, trim it and slice it about half a centimetre thick.
2. Heat a griddle pan well over high heat and grill the slices for 3 minutes per side, until soft and marked; salt them as soon as they come off the heat.
3. Meanwhile slice the buffalo mozzarella and let it drain on kitchen paper; wash and slice the tomatoes; wash and dry the basil.
4. Cut the wholemeal bread in half, spread the inside with the pesto and fill it with the aubergine, mozzarella, tomatoes and basil leaves.
5. Heat the sandwich on the griddle over medium heat for 2 minutes per side, pressing it with a spatula, until the bread is crisp and the mozzarella starts to melt.