Squeeze in the sunshine: Grilled aubergine sandwiches with caper, olive & herb salsa

Silky soft marinated aubergines are one of my favourite things – that and salsa verde, which this salsa is a variation of. I could eat this combination every day and never tire of it.


PREP 10 minutes

COOK 15 minutes

1 large aubergine, thinly sliced lengthways

extra virgin olive oil, for brushing and drizzling

1 red chilli, sliced

1 large garlic clove, sliced

4 pieces plain focaccia

sea salt and freshly ground black pepper


50g pitted green olives, roughly chopped

1 tbsp capers, drained

handful of mint leaves

handful of parsley leaves

zest of ½ unwaxed lemon, peeled into thick strips

3 tbsp extra virgin olive oil

  • Brush the aubergine slices lightly with olive oil and cook on a griddle pan over a high heat until charred and tender. Toss into a bowl with the chilli and garlic. Season with sea salt and drizzle generously with olive oil. Set aside. This can be done a day ahead, if you like – the aubergines will become even tastier if you do.
  • For the salsa, combine the olives, capers and herbs in a bowl. Cut the lemon zest into thin strips and add them to the bowl with the extra virgin olive oil. Season with salt.
  • To assemble the sandwiches, cut the focaccia pieces open and fill them with salsa and aubergine slices. Wrap tightly in greaseproof paper or foil to take on your picnic – you want the tasty oil to soak into the bread.


Squeeze in the sunshine: Grilled aubergine sandwiches with caper, olive & herb salsa 

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