Grilled veggie ciabattas

Grilled veggie ciabattas Easy Food
Serves 4
2 garlic cloves, crushed
6 tbsp low-fat mayonnaise
1 tsp lemon juice
1 medium aubergine, sliced into 1cm rounds
2 large Portobello mushrooms
Cooking spray
Salt and black pepper
4 ciabatta, cut open and lightly toasted
8slices of cheddar cheese, Gouda or Gruyère
2large handfuls of rocket leaves, or baby spinach
2 tomatoes, sliced
  1. Preheat the grill to a medium-high heat.
  2. In a small bowl, combine the garlic with the mayonnaise and lemon juice.
  3. Use a teaspoon to gently scrape the gills from the mushrooms (they are edible but can turn a dish an unappetising dark grey colour).
  4. Coat both sides of the aubergine slices and mushrooms with cooking spray and season. Grill the vegetables for 3-4 minutes, turning once, until tender and browned on both sides. The mushrooms may take 1-2 minutes longer than the aubergines. When cool enough to handle, slice the mushrooms.
  5. Spread the garlic mayonnaise on each piece of ciabatta. Place two slices of cheese on the top half of each ciabatta and melt under the grill until bubbling.
  6. Layer the aubergines, mushrooms, rocket or spinach and tomato slices onto the bottom halves of the ciabattas and sandwich with the top halves.

Per serving: 392kcals, 11.6g fat (3g saturated), 52.8g carbs, 14.3g protein, 8.2g fibre, 1.15g sodium