Christine Manfield's eggplant sandwich

Name: Christine Manfield's eggplant sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 small eggplant, cut into twelve 2cm-thick slices; 2 red capsicum; Vegetable oil, for deep-frying; 6 thick slices goat's cheese, at room temperature; 2½ tbsp basil pesto; ½ cup thinly sliced rocket; 90 ml extra-virgin olive oil, plus extra for drizzling; 1½ tbsp aged balsamic vinegar

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Author : Christine Manfield

eggplant

Ingredients

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3 small eggplant, cut into twelve 2cm-thick slices2 red capsicumVegetable oil, for deep-frying6 thick slices goat's cheese, at room temperature2½ tbsp basil pesto½ cup thinly sliced rocket90 ml extra-virgin olive oil, plus extra for drizzling1½ tbsp aged balsamic vinegar

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Instructions

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Step 1

Sprinkle eggplant slices with sea salt, place on a tray and stand for 1 hour to sweat. Pat dry with paper towels.

Step 2

Meanwhile, roast capsicum over a direct flame until skins blister and blacken (6-8 minutes). Remove skins by washing the capsicum under cold running water, remove stalks, then open out flat. Remove pith and seeds with a knife, being careful not to cut the flesh. Cut the capsicum into strips lengthways and drizzle with a little olive oil if not using immediately.

Step 3

Heat vegetable oil in a deep-fryer or large saucepan to 180C. Deep-fry eggplant in batches, turning occasionally, until golden brown on both sides (4-5 minutes; be careful, hot oil will spit). Drain and pat dry with paper towels.

Step 4

For balsamic vinaigrette, whisk ingredients in a bowl to combine and season to taste.