- 2 aubergines
- balsamic vinegar
- 2 ciabatta
- 250g creamy goat’s milk cheese (sliced)
- olive oil
- 4 sweet red or yellow peppers (grilled and skins removed)
Cut the aubergines into slices lengthways, coat with olive oil and grill on a hot griddle pan until golden-brown stripes form and the aubergine is cooked through.
Cut the grilled sweet peppers into strips.
Halve the ciabatta and drizzle olive oil over the cut sides. Spread pesto on one side and place a layer of aubergine slices on top, followed by the rocket, pepper strips and slices of cheese. Drizzle olive oil and balsamic vinegar on top, replace the lids and cut into portions.