Name: Mediterranean vegetables with pesto mayonnaise
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Mediterranean vegetables; 1 small eggplant, cut into 5mm slices; 1/3 cup plain flour, seasoned; 1/2 cup milk; 1 egg; 1 cup dried breadcrumbs; 1/4 cup vegetable oil; 1 loaf turkish bread, cut into 4, halved, toasted; 1 cup mixed salad leaves; 1/2 cup char-grilled capsicum, drained, sliced; 1/3 cup marinated artichokes, chopped; 1 1/3 cup pitted kalamata olives; 100 gram feta, crumbled; Pesto mayonnaise; 1/3 cup whole egg mayonnaise; 1/4 cup prepared pesto

Ingredients

Mediterranean vegetables

1 small eggplant, cut into 5mm slices

1/3 cup plain flour, seasoned

1/2 cup milk

1 egg

1 cup dried breadcrumbs

1/4 cup vegetable oil

1 loaf turkish bread, cut into 4, halved, toasted

1 cup mixed salad leaves

1/2 cup char-grilled capsicum, drained, sliced

1/3 cup marinated artichokes, chopped

1 1/3 cup pitted kalamata olives

100 gram feta, crumbled

Pesto mayonnaise

1/3 cup whole egg mayonnaise

1/4 cup prepared pesto

Method

1.Coat eggplant slices in flour, shaking off excess. Dip into combined milk and egg, then into breadcrumbs, pressing to coat. Chill 10 minutes.

2.Heat half the oil in a large frying pan on medium.

3.Cook half the eggplant 1-2 minutes each side, until just golden. Repeat with remaining oil and eggplant; drain on paper towel.

4.To make pesto mayonnaise, in a small bowl, combine mayonnaise and pesto.

5.Top toast halves with salad leaves, eggplant, capsicum, artichokes, olives and feta. Serve with pesto mayonnaise.

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Ingredients

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