An aubergine (eggplant)
A red onion
A drizzle of balsamic vinegar
A sprinkle of sugar
Salt & pepper to taste
- Wash and finely slice the aubergine and leave it to marinate in some olive oil, a tiny bit of balsamic, salt, pepper, crushed garlic, sugar and sundried tomato pesto.
- While it marinates, chop the onions and saute them in some olive oil until golden. Take them out and place the aubergine in the pan until it is cooked.
- Once the aubergine is ready, spread sundried tomato pesto on each side of the bread and fill your sandwich with aubergine, feta and the onions.
- Toss the bread in the pan and let the sandwich get toasty.