1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 Ciabatta or French rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Preheat oven grill. Brush eggplant slices with olive oil and place them on a baking tray. Place the tray about 15cm away from element. Grill for 10 minutes, or until tender and toasted. Split the rolls lengthwise and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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