Ciabatta with aubergine,tomato, pesto & Leerdammer

Prep Time: 25 minutes

Serves: 4


Leerdammer® Original or Leerdammer Light



1 small aubergine,  diced

1 clove of garlic, chopped

1 tomato

2 tbsp fresh coriander, chopped

1 ciabatta bread

1-2 tbsps olive oil

Salt & Pepper to season

1 slice Leerdammer® Original


1.Sprinkle the chopped aubergine with salt and place in a colander to allow the moisture to drain out, for about 10 minutes.  After 10 minutes squeeze it out, pat dry with kitchen paper.

2.Heat the oil in a pan and fry the garlic and the aubergine until golden brown.  Season, then let to cool.

3.Peel a vine-ripened tomato, chop it and mix with the coriander and with the aubergine mixture.

4.Cut the ciabatta bread into slices, the spread with the aubergine/tomato/coriander mixture and top with a folded piece of Leerdammer® Original.

Enjoy as a healthy sandwich filling or topping idea with friends