No matter the time of the day, this cheesy brinjal sandwich will go down a treat! Feel free to change up the filling by having fun with spinach, bacon, cottage cheese – anything that takes your fancy.
SERVES 6 // COOKING TIME 35 min
3 large brinjals, sliced lengthways
1 tbsp salt
¼ cup olive oil
1 cup vinegar
Salt and black pepper
6 slices smoked Gouda
2 baby marrows, sliced into ribbons
Handful mint, roughly chopped
Handful parsley, roughly chopped
1 red chilli, chopped, to serve
1. Place the brinjals in a sieve over a bowl and sprinkle with the salt. Leave to de-gorge for 30 minutes.
2. Drizzle with a little olive oil and place on a hot griddle pan until cooked through and slightly charred.
3. Bring a pot of water to a boil and add the vinegar. Once the water is boiling, turn down the heat and stir to create a small whirlpool. Crack the eggs in one at a time and stir for a couple of seconds. Poach until soft, then drain on paper towel. Season.
4. Assemble by topping a brinjal slice with the gouda, baby marrow ribbon, herbs, an egg and red chilli. Season, and top with another brinjal slice.