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Categories:Viewed: 41 - Published at: 2 years ago
Ingredients
- 1 medium eggplant, thinly sliced
- 1 tbsp ground cumin
- 4 None ciabatta bread rolls
- 3/4 cup hummus
- 2/3 cup drained sun-dried tomatoes
- 1 cup baby arugula leaves
Method
- Cook the eggplant, in batches, on a heated oiled grill plate or large skillet until tender.
- Split and toast cut sides of bread rolls.
- Spread the rolls with hummus. Top with the eggplant, tomatoes and arugula leaves.