Griddled aubergine panini with cambozola blue cheese, prosciutto and rocket

Griddled aubergine panini with cambozola blue cheese, prosciutto and rocket
  • 6 tbsps extra-virgin olive oil
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 small-medium firm aubergine, 8 slices (13mm thick)
  • Salt and freshly ground black pepper
  • 8 large pita or flat breads, halved across
  • 300g wedge blue cheese, 8 slices (recommended: cambozola)
  • 8 slices prosciutto
  • 1 cup packed baby rocket
1) Heat griddle pan to medium high.

2) Heat the olive oil in small saucepan over medium heat with garlic and rosemary to infuse flavour, 3 to 4 minutes.

3) Brush aubergine with olive oil and season with salt and pepper, griddle for 2 to 3 minutes on each side to tenderise. Remove from heat.

4) Make sandwiches on split flat bread with one slice each of aubergine, blue cheese, prosciutto and a handful of rocket.

5) Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy tins ready to weight skillets. When pan is hot, add 1one flat bread, weight down with second skillet and tins and cook for 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

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