for 6 pieces

Aubergines

600 g	aubergines, lengthwise halved, in approx. 5 mm thick slices
2 tbsp	olive oil
½ tsp	salt

Miso butter

100 g	butter, soft
1 tbsp	miso paste

Sandwiches

660 g	focaccia, cut into 6
30 g	walnut kernels, roasted, coarsely chopped
6 sprig	basil, leaves torn off
150 g	Cheddar, cut in slices of 3 mm

How it's done

Aubergines

Spread the aubergines over two baking trays lined with baking paper. Mix the oil and salt, brush over the aubergines.

To roast

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove, leave to cool.

Miso butter

Place the butter and miso in a bowl, mix well with a whisk.

Sandwiches

Cut the focaccia in half crosswise. Spread the cut surfaces with the miso butter. Scatter the walnuts and basil over the bottom halves of the focaccia. Add the cheddar and aubergines, cover with the top halves of the focaccia.

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