| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
MAGGI Pizza Sauce |
|
|
Boiling water |
| 1/4 |
c |
Chopped capers |
| 1 |
md |
Eggplant; (aubergine), cut |
|
|
; into thin slices |
| 2 |
tb |
Olive oil |
| 1 |
|
Slab foccacia bread |
| 1 |
|
Roasted red pepper; sliced |
| 150 |
g |
Mozzarella cheese; thinly sliced |
INSTRUCTIONS
Make up the sauce mix following the directions on the packet.
Stir in the capers. Set aside.
Brush the eggplant slices with olive oil
Cook under a preheated grill for 2-3 minutes per side or until tender and
lightly browned. Turn once.
Cut the foccacia bread in half horizontally.
Toast the cut surfaces under the grill.
Spread the toasted surface of 1 piece of bread with the sauce mixture.
Cover with the eggplant and red pepper. Top with mozzarella cheese.
Cook under the grill until the cheese has melted.
Place the remaining piece of bread on top.
Cut into portions for serving.
Serve with MAGGI Classic Soup for a Cup.
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