Roasted aubergine is a great Summer sandwich filler for picnics & general feasting, especially topped with wild garlic pesto which is flourishing at the moment! You can most likely forage some locally, just make sure it’s in a legal place! If in doubt however, swap out the wild garlic for a more traditional basil.
Ingredients (for the pesto):
- 75g wild garlic
- 75g rocket
- 50g bag pine nuts (toasted)
- ½ cup of olive oil
- Lemon (juice and zest)
Ingredients: (for the sandwiches):
- 1 aubergine
- 1 block of halloumi
- 1 bag rocket
- White country ‘True Loaf’
First, preheat the oven to 180C.
While it is heating up, add your wild garlic, rocket, fresh basil, lemon zest and juice, toasted pine nuts and olive oil to a blender and blitz until almost smooth.
Slice your aubergine into 1.5cm thick rings, lay out flat on baking tray and drizzle over olive oil and salt. Once the oven is heated, roast for 10-15 minutes, flipping halfway through. Once cooked, remove from the heat and allow to cool.
While the aubergine is roasting, heat up a frying pan and while it is heating up, slice up the halloumi block. Once the pan is hot, fry both sides until they are golden brown.
Lightly toast your White Country ‘True Loaf’, then butter, and assemble the sandwiches. We went for pesto on both sides, rocket, grilled aubergine and halloumi with an extra drizzle of pesto!