Eggplant and mozzarella spuckie
Photo by Tam West
A spuckie is a submarine sandwich. The term is mostly used in Boston in the US, named after the Italian bread rolls called spuccadella. This recipe uses easier-to-find ciabatta rolls.
- Slice an eggplant into long (5mm) strips. Drizzle with olive oil, sprinkle with lemon zest, sea salt flakes and freshly ground black pepper and roast in a medium oven until tender.
- Peel and grate 1 large carrot and mix with a handful of chopped green or black olives and 1 roasted capsicum, cut into strips. Toss with a little dressing made by whisking together 1 Tbsp red wine vinegar, 2 Tbsp olive oil, 1 tsp Dijon mustard and ½ clove of garlic, crushed.
- Cut a warm ciabatta roll in half. Add carrot salad to both halves.
- Layer eggplant on one half and slices of buffalo mozzarella on the other. Drizzle with extra dressing, add fresh herbs, close, slice and eat.