Up until a couple of years ago, I would always pronounce the word Aubergine as 'Overjean', much to the delight of my family who still tease me about it to this day.
For a reasonably lazy dinner this week I decided to make this special creation that my parents discovered when they first visited Browns in Edinburgh and were so impressed they just had to try it at home. It's so simple but tastes and looks pretty posh. The combination of aubergine, goat's cheese and rucola are like a match made in food-heaven.
calm before the storm (i.e me eating it)
Preparation shot
Green, purple & white make a nice combination
To make these posh sandwiches:
1 Aubergine, sliced
1 small goat's cheese round, sliced
Two handfuls of Rucola (Arugula)
Olive Oil
Balsamic Vinegar
Sliced bread of your choice
Salt & Pepper to season
Heat some of the oil in a pan and put in 4 Aubergine slices. Cook for about 3 minutes on each side until soft. Whilst this is happening you can toast the bread, wash the salad & slice the cheese. Once ready, slice in half and place on toast, add the goat's cheese slices which will begin to melt & top with Rucola leaves and a light dizzle of olive oil & balsamic vinegar to complete the sandwich.
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