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Burnt Aubergine Sandwich - Georgie Eats

CHIMICHURRI & BURNT AUBERGINE SANDWICH

It may seem counter-intuitive to burn the aubergine, but once you peel off the skin you are left with the most gorgeous tender flesh. It's an incredible sandwich.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 sandwiches

Ingredients

  • 2 aubergine
  • 2 red pepper
  • olive oil
  • salt & freshly ground black pepper
  • to serve: rocket, crusty baguette

CHIMICHURRI

  • 30 g parsley hard stalks removed & finely chopped
  • 3 garlic cloves minced
  • 1 red chilli seeds removed & finely chopped
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • extra virgin olive oil

Instructions

  1. Get the BBQ nice and hot. Rub the aubergines and red peppers with a little olive oil and grill for 10-12 minutes, turning occasionally, until blackened all over and soft all the way through (or you can do this on a griddle pan, or over the flame of a gas stove). Remove from the heat and allow to cool slightly.

  2. Meanwhile, you can make the chimichurri. Combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a big stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more vinegar, salt, or anything else you think it may need.
  3. Use your fingers to scrape off the charred skin from the aubergines and red peppers and chop them into slices. Layer between the baguette with a handful of rocket and a few generous spoonfuls of chimichurri. Serve with the remaining chimichurri for dipping.