Ann Kate’s Aubergine Sandwich/Stacks


  • 2 large aubergines
  • 6-8 fresh red tomatoes
  • 2 egg whites
  • Sea salt and fresh ground black pepper
  • Olive oil 
  • Fresh basil
  • Home made mayo (see Raul’s Alioli)


  • Rinse and cut the aubergines in 2 cm thick slices
  • Rinse and cut the tomatoes in 1cm thick slices
  • Divide the eggs yolks and whites, put the whites in a flat bowl and keep the yolks for the mayo 
  • Gently heat the oil in a frying pan 
  • Dip the aubergines in the egg whites, put them in the frying pan and fry until they have a golden brown colour, approx. 2 mins. on each side 
  • Sprinkle with salt and pepper and place them on a dish to cool
  • Make the mayo 
  • Now you’re ready to make the sandwiches or stacks.
  • Spread a little mayo on a slice of aubergine, place a slice of tomato on top, a little more mayo, then a slice of aubergine again, and so forth finishing with a couple of basils leaves.

They also taste good the next day – Bon appetite

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