Ciabatta with aubergine, tomato, pesto & Leerdammer

Enjoy as a healthy sandwich filling or topping idea with friends.  Prep Time: 25 minutes

Serves 4


  • 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.