Name: Eggplant, spinach and capsicum panini
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/3 cup (80g) olive tapenade; 4 small italian bread rolls, split; 100 gram baby spinach; 1 tablespoon baby capers, drained, rinsed; 1 roasted red capsicum, cut into strips; 150 gram marinated eggplant, drained; 1 cup (100g) grated mozzarella

Ingredients

1/3 cup (80g) olive tapenade

4 small italian bread rolls, split

100 gram baby spinach

1 tablespoon baby capers, drained, rinsed

1 roasted red capsicum, cut into strips

150 gram marinated eggplant, drained

1 cup (100g) grated mozzarella

Method

1.Preheat a grill or sandwich toaster.

2.Spread tapenade over base of each roll. Top with spinach, capers, capsicum, eggplant and mozzarella. Sandwich together with top of roll, pressing lightly.

3.Cook panini for 3-4 minutes, until golden. Cut in half and serve.

Women's Weekly Food