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Eggplant Sandwich Recipe with Goats Cheese, Nduja and Capsicum. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Grilled Eggplant Sandwich Recipe with Goats Cheese, Nduja and Sweet Red Capsicum

This grilled eggplant sandwich recipe with goats cheese, 'nduja and sweet red capsicum is my take on Australian chef Christine Manfield's legendary eggplant sandwich with goats cheese, pesto and red capsicum. In this version, we swap out Northern Italian basil pesto for 'nduja, Calabria's spicy spreadable sausage paste.
Prep Time20 mins
Cook Time10 mins
Course: Appetiser, Snack
Cuisine: Australian, French, Italian
Servings: 2
Calories: 247kcal
Author: Terence Carter

Ingredients

  • 2 red capsicums
  • 2 medium-sized long eggplants
  • 1 log of fresh goat's cheese
  • 3 tbsp 'nduja softened
  • 1 tbsp olive oil

GARNISH

  • 1 small handful of Italian basil

Instructions

  • Roast the capsicums over a direct flame until the skins blacken all over, around 5-8 minutes. Place the capsicums in a plastic bag and seal. This will help 'sweat' the skins of the capsicums loose. After 10 minutes, remove the skins by rubbing the skins with paper towels until all the blackened skin is gone. remove the stems with a sharp knife and open the capsicums up. Remove the seeds and any white flesh.
  • Now you can make rounds of the capsicum using dough cookie cutting rings that are – roughly – the same diameter as your eggplant slices in the next step.
  • Slice the eggplants into 2 cm thick slices. Place the slices on an oven tray and sprinkle them with freshly ground sea salt. After 15 minutes pat the slices dry, turn them over and repeat the process again. Dry the slices and proceed with the next step.
  • Brush the tops of each of the eggplant slices with olive oil and flip the pieces over onto a hot griddle pan with kitchen tongs. Cook on this side until you have good griddle marks on the eggplant slices. When you're ready to flip these over, brush the tops with a little olive oil. Place on a baking tray lined with kitchen wipes.
  • Place the largest rounds of eggplant onto a serving plate. Spoon over a thin layer of 'nduja (particularly if the 'nduja is very hot).
  • Slice 1 cm wide rounds of the goat's cheese and place one on top of the 'nduja on each eggplant layer. Place a round of the capsicum on top of this.
  • Place the next largest rounds of eggplant on top of the previous layer and repeat the process.
  • On the top layer, dab a little more of the 'nduja and garnish with fresh basil leaves. Drizzle with a little olive oil mixed with 'nduja and serve.

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 513mg | Potassium: 853mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3794IU | Vitamin C: 157mg | Calcium: 33mg | Iron: 1mg