Grilled aubergine and sun-dried tomato grilled cheese with whipped feta dip
In this Mediterranean-inspired grilled cheese, strips of grilled aubergine are layered with a homemade sun-dried tomato pesto and smoky scamorza (mozzarella also works well here). Griddled until golden, it’s served with a creamy whipped feta dip and a herby bulgur salad.
Ingredients
Metric
Imperial
For the pesto
- 100g of sun-dried tomatoes
- 50g of almonds, toasted
- 1 garlic clove
- 20g of basil leaves
- 40g of grated Parmesan
- 4 tbsp of olive oil
- salt to season
For the aubergine
- 1 medium aubergine
- olive oil, for brushing
- sea salt
For the whipped feta
- 100g of feta
- 2 tbsp of Greek yoghurt
- 1 pinch of Aleppo chilli flakes
- 1 tsp lemon juice
For the bulgur salad
- 100g of bulgur wheat
- 1 handful of fresh mint, chopped
- 1 handful of flat leaf parsley, chopped
- 1/2 lemon, juiced
- 1 tbsp of olive oil
- salt and pepper to taste
For the sandwich
- 4 slices of sourdough, or country loaf
- 150g of smoked scamorza cheese, or mozzarella
- mayonnaise, as needed
- butter, for frying
Method
Start by making the pesto. Blitz all the ingredients in a food processor to a chunky paste. Season to taste and set aside
- 100g of sun-dried tomatoes
- 50g of almonds, toasted
- 1 garlic clove
- 20g of basil leaves
- 40g of grated Parmesan
- 4 tbsp of olive oil
- salt to season
Slice the aubergine into 0.5 cm-thick rounds. Brush with oil and grill on a hot griddle or under a grill until softened and lightly charred, around 2–3 minutes per side. Sprinkle with sea salt and set aside
- 1 medium aubergine
- olive oil, for brushing
- sea salt
For the whipped feta dip, blend together all the ingredients, then chill until needed
- 100g of feta
- 2 tbsp of Greek yoghurt
- 1 pinch of Aleppo chilli flakes
- 1 tsp lemon juice
Place the bulgur in a bowl and cover with boiling water. Leave, covered, for 15 minutes, then drain any excess and fluff with a fork
- 100g of bulgur wheat
Stir in the herbs, lemon juice and oil. Season well
- 1 handful of fresh mint, chopped
- 1 handful of flat leaf parsley, chopped
- 1/2 lemon, juiced
- 1 tbsp of olive oil
- salt and pepper to taste
Now, assemble the toasties. Spread two slices of bread with pesto, then layer the grilled aubergine and scamorza. Top with the remaining slices of bread and spread mayo onto the outside of the toastie
- 4 slices of sourdough, or country loaf
- 150g of smoked scamorza cheese, or mozzarella
- mayonnaise, as needed
Heat a non-stick frying pan over medium-low heat. Add some butter and, once melted, cook the sandwiches for 3-4 minutes on each side, pressing down gently with a spatula, until golden and crisp and the cheese is melted
- butter, for frying
Serve with a generous spoonful of bulgur salad and a swirl of whipped feta on the side
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