BBQ Aubergine Sandwiches with Provolone and Mushrooms

Ingredients for BBQ Aubergine Sandwiches with Provolone and Mushrooms

• 1 large aubergine (about 675g), trimmed and sliced lengthwise into four 1/2-inch thick planks

• 120ml BBQ sauce, divided

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 230g cremini mushrooms, thinly sliced

• 1 red onion, halved and sliced into thin wedges

• 2 tablespoons vegetable oil

• 4 slices provolone cheese (1/8-inch thick slices)

• 4 ciabatta or hoagie rolls, split and toasted

• 40g mayonnaise

• 2 jarred pepperoncini peppers, thinly sliced

Position oven rack six inches from the heat source and preheat grill on high. Line grill pan or rimmed baking sheet with foil.

Brush aubergine slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoons salt and 1/4 teaspoons peeper. Arrange slices on foil-lined pan.

Grill aubergine until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper and reserve.

Remove grill pan from oven, flip aubergine slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the aubergine on the pan and grill until browned and soft, about 3 minutes more. Add 1 slice of cheese to each aubergine plank and continue to grill until cheese is melted and browned, about 2 minutes more.

To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an aubergine slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.