Roasted Aubergine and Capsicum Parmesan Sandwiches

    25 mins

    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.

    147 people made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (103)


    Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it that way.  -  14 Aug 2006  (Review from Allrecipes US | Canada)


    Very yummy recipe! All the ingredients went together extremely well! I placed the eggplant and peppers (on tin foil) on the outdoor grill and it made them tasty. Also, I slightly browned the bread in a skillet with olive oil. My husband and I both loved this recipe, definite keeper!!!  -  01 Jun 2002  (Review from Allrecipes US | Canada)


    DEFINITE DO-OVER!!! I had to make a few changes because I couldn't get some of the ingredients but it was FABULOUS! Instead of a baguette I used a larger softer bakery bread which worked beautifully. (I sometimes find the baguettes too hard anyway) For the goat cheese I had to substitute feta which I mixed with a bit of plain yougurt to make it more spreadable. Next I added a layer of thinly sliced salami to bump up the protein for my kids, put the tapenade on next... then the grilled veggies and last I put slices of gouda because with the little ones I knew the parmesan would be a disaster. I also put it under the broiler to melt the cheese. I know I changed the recipe a little, but nothing that comprimised it too much in my oppinion. *ALSO* While the veggies were under the broiler, I started the tapenade in the food processor and it zipped together! This was a great lunch for all of us! (parents, 3yr. old & 1.5 yr. old)  -  11 Apr 2006  (Review from Allrecipes US | Canada)