Grilled Aubergine Mediterranean Sandwich



Med Sandwich 1

Raise your hand if you get midnight hunger pangs. (Those with your hands down, I’m seriously judging you right now). The other day, whilst watching a tedious movie that went on for 3 and a half hours, I caught myself focussing on the main character’s lunch plate instead of his dialogues. (Happens, right?)

It was past midnight and the day’s dinner was wiped off a little earlier that night. I found myself staring emptily inside the refrigerator and just when I was about to abandon mission ‘don’t attack junk food’, I spotted it. Fat, purple and quite hapless looking. It was time to have a midnight date with the poor aubergine.

Agreed, the idea needed a tad bit extra effort for midnight hunger pangs but poor Aubergine! Thankfully I had some cottage cheese, candied walnuts and leftover salad from lunch in the refrigerator. A Mediterranean sandwich idea felt like a divine intervention.

I suggest you pick poor Auby over that tempting bag of cheese puffs next time and give this sandwich a chance. Fine, I know cheese puffs win anyway but try it when you’re feeling the love towards your digestive system.

Med sandwich 3 

Ingredient list: (Can be made vegan without the cottage cheese)

  • Aubergine
  • Bell Peppers
  • Red Onions
  • Cottage Cheese
  • Candied Walnuts (optional)
  • Lettuce: Ribbons
  • Olive Oil
  • Balsamic Vinegar
  • Dried Herbs : Any
  • Bread : Slices (I used honey-oat) 

For the salad:

I stir fried some red bell peppers and red onions in olive oil with salt, pepper, balsamic vinegar and garlic powder. I served it with ribbons of lettuce, crumbled cottage cheese and candied walnuts.

For the grilled aubergine:

Heat the grilling pan. Cut 1 inch thick slices of aubergine and rub them with olive oil, pepper, garlic powder, dried parsley and oregano flakes. Add a tbsp. of oil in the pan and once hot place the aubergine slices on it. Grill on both sides on high heat till the slices are a little charred. Remove from the pan and sprinkle salt. On the same pan, grill some buttered slices of bread.

To assemble:

Place lettuce ribbons on the bread slices, gently lay a slice of warm grilled aubergine and over this spread the bell pepper and onion salad with crumbled cottage cheese. Sprinkle candied walnuts on top and seal the Mediterranean goodness with another slice of grilled bread.

From poor Auby to stunning Auby. It’s a date!

Med sandwich 2 

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