Mozzarella, aubergine, mushroom and roasted pepper roll Recipe

Mozzarella, aubergine, mushroom and roasted pepper roll Recipe

  • 1 large mushroom or 4 button mushrooms, thinly sliced
  • ½ aubergine, thinly sliced
  • ½ tsp olive oil
  • 1 wholemeal roll, sliced in half
  • 50g/1¾oz roasted red pepper from a jar (not in oil), drained, sliced
  • 30g/1oz mozzarella, sliced
  • 1 thin slice red onion
  • pinch dried oregano
  • handful rocket
  • salt and freshly ground black pepper
  1. Place the sliced mushrooms and aubergines in a microwave safe bowl. Drizzle over the olive oil and season with salt and freshly ground black pepper. Cover with cling film and microwave on high for 2 minutes, until the mushrooms and aubergines have steamed and are tender.
  2. Let them cool slightly, then pile onto the sliced roll. Top with the roasted pepper, mozzarella and red onion. Season with a pinch of dried oregano and pile on the rocket.
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