Name: Spinach and chargrilled vegetables jaffle
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 4 slice (180g) soy and linseed bread; 20 gram softened butter; 2 bread slices; 20 gram baby spinach leaves; 100 gram coarsely chopped, drained chargrilled capsicum; 100 gram coarsely chopped, drained chargrilled eggplant; 1 teaspoon finely grated lemon rind; 30 gram sliced bocconcini; 4 large whole basil leaves; salt and pepper, to taste

Ingredients

4 slice (180g) soy and linseed bread

20 gram softened butter

2 bread slices

20 gram baby spinach leaves

100 gram coarsely chopped, drained chargrilled capsicum

100 gram coarsely chopped, drained chargrilled eggplant

1 teaspoon finely grated lemon rind

30 gram sliced bocconcini

4 large whole basil leaves

salt and pepper, to taste

Method

1.Butter both sides of bread with butter. Top 2 bread slices with spinach leaves, capsicum, eggplant, rind, bocconcini and basil leaves.

2.Season, top with remaining bread. Toast in jaffle machine or sandwich press 3 minutes or until golden.

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