Aubergine sandwich

Ingredients

• 1aubergine, thinly sliced
• to tasteturkey
• to tasteSerrano ham
• to tastecheese of your choice, suitable for melting
• as neededbreadcrumbs, for coating
• 1egg, beaten, for coating
• to tastesalt
• as neededextra-virgin olive oil, for frying

Instructions

1. 1

   Salt the aubergine

   Cut the aubergine into thin slices and sprinkle them with salt. Leave for 10 minutes, then rinse and pat dry with kitchen paper.

2. 2

   Build the sandwiches

   Lay a slice of aubergine down, add a slice of turkey, a slice of Serrano ham and some cheese, then top with another aubergine slice.

3. 3

   Coat in breadcrumbs

   Dip each sandwich in beaten egg, then coat it thoroughly in breadcrumbs.

4. 4

   Fry until golden

   Heat olive oil in a frying pan and fry the aubergine sandwiches until golden on both sides.

5. 5

   Drain and serve

   Transfer the sandwiches to kitchen paper to drain off excess oil. Serve hot.

What is an aubergine sandwich?

This is a filled sandwich made with aubergine slices in place of bread. Turkey, Serrano ham and melting cheese sit between the slices, which are egged, breadcrumbed and fried.

Its Spanish character comes through in the Serrano ham and olive oil. The combination of crisp coating, tender aubergine and savoury filling makes this version satisfying straight from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The breadcrumbs and aubergine provide most of the carbohydrates, while the olive oil and cheese contribute much of the fat. Turkey, Serrano ham, egg and cheese supply protein. Serve a sandwich with salad or vegetables to balance the plate with freshness and fibre.

Choosing the filling

Turkey: use thin slices so the filling stays compact and warms through as the coating browns.

Serrano ham: its salty, cured flavour pairs with the mild aubergine and cheese, so season the aubergine with that in mind.

Cheese: choose one that melts readily and avoid an overly thick piece, which can make the sandwich harder to keep together.

Getting the aubergine ready

Salting: leave the slices for the stated 10 minutes, then rinse them and pat them dry. This also helps remove surface moisture before coating.

Slicing: cut the aubergine thinly and evenly so the paired slices sit together and cook at a similar rate.

Keeping the coating in place

Assembly: keep the filling within the edges of the aubergine slices to make each sandwich easier to dip and turn.

Coating: let excess egg drip off before adding the breadcrumbs, and cover the edges as well as the flat sides. A complete coating helps hold the filling in as the cheese melts.

Frying to the right texture

Pan heat: heat the oil before adding the sandwiches, but avoid letting it smoke. The coating should turn golden while the aubergine becomes tender.

Doneness: fry until both sides are golden, as directed, and check that the filling is hot and the cheese has melted before serving.

Serving the sandwiches

Drain the fried sandwiches on kitchen paper to remove excess oil, then serve them while hot so the cheese is still soft.

A crisp green salad or simply dressed vegetables make a fresh contrast to the breadcrumb coating and salty ham.

Recipe notes & tips

• Pat the aubergine completely dry after rinsing so the egg and breadcrumbs adhere well.
• Keep the turkey, ham and cheese slices thin to help the sandwiches stay closed.
• Press the breadcrumbs gently onto the edges as well as the faces of each sandwich.
• Fry in batches if needed so the sandwiches have room to brown.
• Drain briefly on kitchen paper and serve promptly for the crispest coating.

Variations

• Add herbs: tuck a little chopped parsley between the filling layers.
• Change the cheese: use a mild melting cheese for a gentler flavour or a stronger one for more savouriness.
• Use chicken: replace the turkey with thin slices of cooked chicken.
• Add tomato: include a thin slice of tomato, keeping it well inside the aubergine edges.
• Make it meat-free: leave out the turkey and ham and add extra cheese or a slice of roasted pepper.

Common mistakes to avoid

• Wet aubergine: rinse off the salt but pat the slices thoroughly dry before assembling.
• Overfilled sandwiches: keep the filling away from the edges so it does not spill out during coating or frying.
• Patchy coating: cover the sides and edges with egg and breadcrumbs so the filling is enclosed.
• Oil that is too hot: lower the heat if the breadcrumbs brown before the aubergine and filling are hot.
• Crowded pan: fry fewer sandwiches at a time to give them space to brown evenly.

How to store

These sandwiches are best served hot and freshly fried. Cool leftovers promptly, store in an airtight container in the fridge for up to 2 days, and reheat in an oven until hot; the coating may be less crisp after storage.

Frequently asked questions