About this recipe:This is a delicious recipe for a focaccia sandwich with roasted eggplant, red capsicum and portobello mushrooms. You can substitute your favourite vegetables and use any Italian flat bread you choose.
1 eggplant, sliced into strips
2 red capsicums, cut in half
2 tablespoons olive oil
2 portobello mushrooms,sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 loaf focaccia bread
Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 C.
Brush eggplant and red capsicum with 1 tablespoon olive oil; use more if necessary, depending on size of vegetables. Place on a baking tray and roast in preheated oven until eggplant is tender, about 25 minutes and capsicum becomes blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender.
Stir crushed garlic into mayonnaise.
Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel away capsicum skins and slice. Arrange eggplant, capsicum and mushrooms on focaccia. Close and wrap sandwich in plastic wrap.
Place a cutting board on top of the focaccia and weigh down with something heavy eg: tinned food, a book or two. Set aside for 2 hours before slicing and serving.