Aubergine Sandwich with Spicy TischleinDeckDich Filling
| For the filling | |
| 4 tbsps (Approx. 40 g) | TischleinDeckDich |
| Approx. 135 ml | water or vegetable stock |
| 2 – 3 tsps | pesto rosso |
| 50 g | sheep’s cheese |
| 5 (approx. 60 g) | sundried tomatoes |
| 6 – 7 | pitted green olives |
| herb salt, pepper, basil | |
| For the sandwiches | |
| 1 | aubergine (approx. 260 g = 8 slices) |
| 5 – 6 tbsps | olive or avocado oil |
| 1 – 2 | cloves of garlic |
| herb salt, pepper, basil | |
Pour approx. 135 ml boiling water/stock over the TischleinDeckDich, stir and leave to swell for 5 minutes.
Add the pesto and herb salt to the cooled mixture. Mash the sheep’s cheese with a fork and stir into the cooled TischleinDeckDich mixture together with the chopped dried tomatoes, olives and herbs and season. The mixture should not be too runny.
Wash the aubergine, cut it lengthwise into slices and sprinkle with herb salt. Dab off any liquid that has escaped with a paper towel. Put 4-5 tbsps of oil in a cup and mix with the crushed garlic, basil, pepper and herb salt. Brush one side of the aubergine slices with the herb oil. Spread the mixture on each aubergine slice. Cover with a second slice and press down. The sides brushed with oil should be on the outside. Heat 1 tbsp of oil in a frying pan, place the sandwiches in and brown both sides.
For the barbecue:
Spread the TischleinDeckDich mixture not quite to the outer edge of the aubergine slice. Cover with a second aubergine slice and press down. Roast on the barbecue for 10-15 minutes on both sides, preferably on a double skewer.