Organic aubergine ratatouille sandwich
A hearty open-faced sandwich with slow-cooked aubergine, tomato, red onion, and garlic in red wine, piled on homemade hummus and topped with Parmesan.
What you need
How Maurice does it
- 1
Toast the bread slices until golden.
- 2
Cut the aubergine into cubes, slice the red onion, and cut the tomato into wedges.
- 3
In a bowl, combine the aubergine, red onion, tomato, chopped garlic, fresh thyme, salt, and pepper.
- 4
Heat olive oil in a pan over medium heat, add the vegetable mixture, and cook until softened, about 10 minutes.
- 5
Pour in the red wine and let it simmer until the vegetables are tender and the liquid has reduced, about 10-15 minutes.
- 6
Meanwhile, make the hummus: blend the chickpeas and hummus together with an immersion blender until smooth. Squeeze in the juice of the lemon and blend again.
- 7
Chop the spring onions and stir them into the cooked vegetables.
- 8
Spread the hummus onto the toasted bread slices.
- 9
Spoon the vegetable mixture on top of the hummus.
- 10
Grate Parmesan cheese generously over the sandwiches.
- 11
Place the sandwiches on a baking rack and bake in a preheated oven at 200°C (400°F) until golden and bubbly, about 5-10 minutes.
- 12
Remove from the oven and serve immediately.
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