PAN BAGNAT
Serves 8-10
¼ cup olive oil
1 aubergine
1 courgette
1 French stick or ciabatta loaf
½ cup herb aioli
2 cups basil leaves
1 ball fresh mozzarella
2 large tomatoes
1 Tbsp olive oil
Salt and pepper
- Heat a barbecue or grill to a medium heat.
- Rub the aubergine and courgette with the oil. Barbecue until cooked and golden. Remove and cool.
- Split the bread down the centre and open. Remove half the bread from inside. Spread both sides generously with aioli.
- On one side spread the grilled aubergine, followed by the courgettes, basil leaves, mozzarella, tomatoes, and more basil leaves. Drizzle with oil and season with salt and pepper.
- Close the bread and wrap tightly in plastic wrap. Place a heavy weight on top of the bread for at least 4 hours or overnight.
- When ready to eat, unwrap and slice.
