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Essential Aubergineeach
eachItem price
95pPrice per unit
95p eachInspired by the classic Provençal sandwich, this brilliantly portable loaf packs in roast vegetables, creamy goat’s cheese and sun-dried tomato tapenade. Make it the evening before so you can grab and go the next day.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220°C, gas mark 7. Slice the aubergine into long, 1cm-thick strips and cut the red onion into thin wedges. Put on a large baking tray, brush with the oil and season. Roast for 25 minutes, turning halfway, or until tender. Set aside to cool completely.
Cut the top off the loaf with a serrated knife, then use a small, sharp knife to score a 1 cm wide border all the way around the inside edge of the loaf (this makes it easier to scoop out the inside). Use your hands to scoop out the inside of the loaf and the lid. (You can whizz the unused bread into crumbs and store in the freezer for up to 3 months.) Spread the tapenade all over the inside of the loaf, including the lid.
Arrange the roasted aubergine in the loaf as the base layer, overlapping slightly and cutting to fit, if necessary. Top with a layer of peppers, followed by the cheese rounds, the basil and the onion. Replace the lid and press down. Wrap tightly in foil and chill, weighed down with a plate topped with tins or a heavy object, for at least 4 hours or overnight. Unwrap and cut in wedges to serve.
Swap the tapenade for your favourite pesto, if you like. A layer of crumbled feta works well in place of the goat’s cheese too.
Typical values per serving when made using specific products in recipe
Energy | 1,502kJ/ 359kcals |
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Fat | 17g |
Saturated Fat | 5.1g |
Carbohydrates | 39g |
Sugars | 6.1g |
Fibre | 4.5g |
Protein | 9.8g |
Salt | 1.5g |
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Item price
95pPrice per unit
95p each0kg added
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Quantity of Essential Red Onions in trolley 0kg
Item price
20p each est.Price per unit
£1.15/kg0 added
0 in trolley
Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
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£8.00Price per unit
80p/100ml0 added
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Quantity of No.1 White Sourdough Bread in trolley 0
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£2.20Price per unit
44p/100g0 added
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£3.25Price per unit
£1.97/100g0 added
0 in trolley
Quantity of Cooks' Ingredients Chargrilled Peppers in Sunflower Oil in trolley 0
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£3.50Price per unit
£2.06/100g0 added
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Quantity of No.1 Goat's Milk Gouda in trolley 0
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£3.68 each est.Price per unit
£1.84/100g0 added
0 in trolley
Quantity of Cooks' Ingredients Basil in trolley 0
Item price
80pPrice per unit
32p/10g