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Summer Ciabatta Slice

Summer Ciabatta Slice


  • 1 large ciabatta loaf
  • 2 onions, peeled and sliced
  • 1 medium-sized eggplant, sliced into 1cm thick rounds
  • 6 small tomatoes
  • 2 red peppers, cored and halved
  • 2 cups rocket,, baby spinach or mixed leaves
  • ¼ cup sliced black or stuffed green olives
  • ½ cup well-packed fresh basil leaves
  • 150 grams fresh goat’s cheese or ricotta
  • ½ tblsp olive oil, extra virgin


  1. Heat a dash of oil in a frying pan, and cook the onions over a moderate to low heat until they have browned and begun to caramelize. Cool.
  2. Brush the eggplant and peppers with oil. Place the peppers skin side up on a foil-lined tray and grill until black. Cool then peel. Grill or pan fry the aubergine slices until brown on each side. Cool.
  3. Cut the top off the loaf of bread and pull out some of the soft inside. Layer the filling ingredients, alternatively into the shell, beginning with the onions. Seasoning with salt and pepper and pressing down the filling as you go.
  4. When the shell is packed full of vegetables, pour over the olive oil and replace the lid. Wrap tightly with plastic wrap and refrigerate (for up to 24 hours) before eating. Cut the loaf into slices to serve.

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