Eggplant, spinach and tomato panini

Name: Eggplant, spinach and tomato panini
Cook time: 30 min
Ingredients: 4 Turkish bread rolls; 4 tbsp of readymade olive tapenade; 100g baby spinach leaves; 4 tsp rinsed salted capers; 1/2 cup chopped sun-dried tomatoes; 150g marinated eggplant; 3/4 cup grated gruyere or cheddar

Lynne Mullins

October 19, 2011

Eggplant, spinach and tomato paniniNatalie Boog

Time:< 30 mins

Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.

Ingredients

4 Turkish bread rolls
4 tbsp of readymade olive tapenade
100g baby spinach leaves
4 tsp rinsed salted capers
1/2 cup chopped sun-dried tomatoes
150g marinated eggplant
3/4 cup grated gruyere or cheddar

Method

Preheat a grill or sandwich toaster on medium high.
Cut 4 Turkish bread rolls in half and spread 4 tbsp of readymade olive tapenade over 4 of the halves.
Arrange 100g baby spinach leaves on top of tapenade and sprinkle spinach with 4 tsp rinsed salted capers
and 1/2 cup chopped sun-dried tomatoes. Top tomatoes with 150g marinated eggplant and 3/4 cup grated gruyere or cheddar.
Season with salt flakes and pepper, top with remaining bread and press firmly. Place panini under the grill or in toaster and cook for 3-4 minutes on each side or until golden.
Cut in half and serve immediately with a rocket and cucumber salad.