Roasted Aubergine and Capsicum Parmesan Sandwiches

Roasted Aubergine and Capsicum Parmesan Sandwiches

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About this recipe: Smoky roasted vegetables, rich tapenade and tangy goat cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.


Serves: 4 

  • 1 aubergine, cut lengthwise into .5cm slices
  • 1 red capsicum, sliced into thin strips
  • salt and freshly ground black pepper to taste
  • 1 French baguette
  • 60g soft goat cheese
  • 30g olive tapenade
  • 4 tablespoons freshly grated parmesan

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat the grill. Place the aubergine and capsicum 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 stove over medium heat.)
  2. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with aubergine and red capsicum, then sprinkle with parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

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