Eggplant, spinach and tomato panini
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Photo: Natalie Boog
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- 4 Turkish bread rolls
- 4 tbsp of readymade olive tapenade
- 100g baby spinach leaves
- 4 tsp rinsed salted capers
- 1/2 cup chopped sun-dried tomatoes
- 150g marinated eggplant
- 3/4 cup grated gruyere or cheddar
Preheat a grill or sandwich toaster on medium high.
Cut 4 Turkish bread rolls in half and spread 4 tbsp of readymade olive tapenade over 4 of the halves.
Arrange 100g baby spinach leaves on top of tapenade and sprinkle spinach with 4 tsp rinsed salted capers
and 1/2 cup chopped sun-dried tomatoes. Top tomatoes with 150g marinated eggplant and 3/4 cup grated gruyere or cheddar.
Season with salt flakes and pepper, top with remaining bread and press firmly. Place panini under the grill or in toaster and cook for 3-4 minutes on each side or until golden.
Cut in half and serve immediately with a rocket and cucumber salad.