Having told you about our fine sliced cheddar yesterday, here's a little recipe for you to try...
Serves: 4
Preparation time: 5 – 10 minutes
Cooking time: 5 minutes
Ingredients:
50g softened butter
250g West Country ready sliced Cheddar
2 medium aubergines, sliced
4 tbsps olive oil
Pinch of chilli flakes
Pinch cumin seeds
1 tsp smoked paprika
Juice of 1 lemon
1 red onion, sliced into rings
Small bag of rocket
8 slices of thick cut granary bread
4 tbsps mango chutney
Heat a griddle pan or heavy frying pan.
Lay the aubergines on a baking tray and sprinkle with the cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.
Transfer the aubergine into the griddle pan and grill on both sides for 2 – 3 minutes, until golden brown.
Transfer back into the baking tray and leave to cool.
Butter the bread and spread 4 slices with the mango chutney.
Layer the cheese, onion, aubergine and rocket onto the slice with the mango chutney and place a buttered slice on top.
Cut in half and serve.
Preparation time: 5 – 10 minutes
Cooking time: 5 minutes
Ingredients:
50g softened butter
250g West Country ready sliced Cheddar
2 medium aubergines, sliced
4 tbsps olive oil
Pinch of chilli flakes
Pinch cumin seeds
1 tsp smoked paprika
Juice of 1 lemon
1 red onion, sliced into rings
Small bag of rocket
8 slices of thick cut granary bread
4 tbsps mango chutney
Heat a griddle pan or heavy frying pan.
Lay the aubergines on a baking tray and sprinkle with the cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.
Transfer the aubergine into the griddle pan and grill on both sides for 2 – 3 minutes, until golden brown.
Transfer back into the baking tray and leave to cool.
Butter the bread and spread 4 slices with the mango chutney.
Layer the cheese, onion, aubergine and rocket onto the slice with the mango chutney and place a buttered slice on top.
Cut in half and serve.
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