Eggplant Panini - with a twist

It is summer vegetable glut time again when I am desperately looking for different ways to use the vegetables to get some variety (see more ideas at the end of this post). I heard someone say that you could use slices of eggplant/aubergine to replace the slices of bread in a panini or toasted sandwich and decided that that was worth trying.

Cut 1cm slices lengthways of your eggplant.

Top slices with your favourite toasted sandwich filling – I used cheese and rhubarb relish. Place second eggplant slice on top.

Brush (or spray) the eggplant lightly with olive oil.

Place in your sandwich press until the eggplant is nicely browned and the cheese is starting to ooze.

Serve with slices of tomatoes and basil (or whatever else you have from the garden) and enjoy.