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Tomato with aubergine on sourdough bread with basil and feta
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Tomato and Aubergine Open Sandwich

This jammy aubergine and tomato sandwich has all the flavours of the med and is perfect for a sunny summer's lunch.
Course Lunch
Cuisine Vegetarian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 298kcal
Author Michelle Alston

Ingredients

  • 1 tablespoon pine nuts optional
  • 1 tablespoon olive oil more if needed
  • 3 sprigs of fresh thyme
  • 1 medium banana shallot (45g) finely diced
  • 1 medium aubergine topped and tailed, then cut into chunks
  • 200 g cherry tomatoes (on the vine)
  • 1 clove of garlic thinly sliced
  • 6 kalamata olives sliced
  • ½ tablespoon red wine vinegar
  • ½ tablespoon tomato puree (tomato paste)
  • ¼ teaspoon freshly ground sea salt more if needed
  • ¼ teaspoon freshly ground black pepper more if needed
  • ½ a lemon, the juice of
  • 70 g feta cheese
  • 2 slices of sourdough bread
  • Basil leaves for garnish
  • Extra olive oil for drizzle

Instructions

  • If you're using the pine nuts, then toast them in the frying pan now and set aside.
    Then heat the olive oil in a frying pan, add the chopped shallot and thyme leaves along with a small pinch of salt. Cook over a medium heat for a few minutes.
    Now add the aubergines and cook until the aubergine is starting to brown.
    aubergine cooking in pan
  • Once the aubergine has softened, add the tomatoes and garlic and stir well. Once the tomatoes start to split from the heat, crush them with a wooden spoon to release their juices.
    aubergine cooking in pan with tomatoes
  • Now add half a tablespoon of red wine vinegar, half a tablespoon of tomato puree, the lemon juice and a splash of water.
    Sauté the vegetable mixture until you have a thick, jammy mixture. Check the seasoning now and add more salt if needed.
    Remove the thyme sprig before serving.
    aubergine cooking in pan with tomatoes and olives
  • Toast the bread, and smash the feta over the bread.
    Add the topping to the bread, top with the pine nuts if using, add a couple of leaves of basil, and then drizzle with extra virgin olive oil.
    Season with salt and pepper to taste.
    Sandwich mixture placed onto sourdough

Notes

  • Bread - I used sourdough bread for this recipe;  you can use other breads, but I recommend toasting the bread.
  • Topping - you can serve the topping warm or cold, it is best served warm though.
  • Olives - I use kalamat olives for this sandwich, you can use black olives if you perfer.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standards. Cup/spoon volumes can differ from brand to brand. For accuracy, I recommend weighing all ingredients using a digital scale if possible, for the best results.
  • Nutritional Information  - is calculated using an online nutrition tool and is approximate. It does not include the drizzle of extra virgin olive oil.

Nutrition

Calories: 298kcal | Carbohydrates: 24g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 902mg | Potassium: 876mg | Fiber: 9g | Sugar: 12g | Vitamin A: 832IU | Vitamin C: 32mg | Calcium: 226mg | Iron: 2mg