We are featured today on Guardian Readers' Recipe Swap, so grab the Guardian and ingredients for this yummy sandwich! These delicious spiced aubergines are inspired by a recent trip to the beautiful Greek island of Paxos. We picked up a few spices and fresh herbs from a local co-op and created this dish based on our interpretation of moussaka spices.
Makes 4 sandwiches
2 medium aubergines, sliced lengthways into 5mm slices 4 ciabatta rolls 100–150g feta, crumbled 60g rocket
For the marinade 4 tbsp olive oil, plus more for greasing 2 garlic cloves, crushed 1 tsp cinnamon 1 tsp smoked paprika 1 tsp dried oregano ½ tsp dried thyme ¼ tsp ground allspice A large handful of parsley, chopped
1 Heat the oven to 180C/350F/gas mark 4. Put the aubergine slices on greased and lined oven trays, drizzle with 1–2 tsp oil and bake for 20-25 minutes or until soft. Meanwhile, mix together all the marinade ingredients.
2 Line a deep dish with a layer of aubergine, drizzle some of the marinade evenly over the top, then repeat the layers until all the aubergine is used up. Cool completely, then cover and chill overnight.
3 Heat the oven to 180C/350F/gas mark 4 and bake the rolls for about 5 minutes, then cut lengthwise and divide the aubergine slices between the bottom halves. Top with feta and rocket, add the tops and serve.