Moussaka-spiced aubergine with feta on ciabatta

We are featured today on Guardian Readers' Recipe Swap, so grab the Guardian and ingredients for this yummy sandwich! These delicious spiced aubergines are inspired by a recent trip to the beautiful Greek island of Paxos. We picked up a few spices and fresh herbs from a local co-op and created this dish based on our interpretation of moussaka spices.

Ingredients

Makes 4 sandwiches

2 medium aubergines, sliced lengthways into 5mm slices 4 ciabatta rolls 100–150g feta, crumbled 60g rocket

For the marinade 4 tbsp olive oil, plus more for greasing 2 garlic cloves, crushed 1 tsp cinnamon 1 tsp smoked paprika 1 tsp dried oregano ½ tsp dried thyme ¼ tsp ground allspice A large handful of parsley, chopped

Directions

1 Heat the oven to 180C/350F/gas mark 4. Put the aubergine slices on greased and lined oven trays, drizzle with 1–2 tsp oil and bake for 20-25 minutes or until soft. Meanwhile, mix together all the marinade ingredients.

2 Line a deep dish with a layer of aubergine, drizzle some of the marinade evenly over the top, then repeat the layers until all the aubergine is used up. Cool completely, then cover and chill overnight.

3 Heat the oven to 180C/350F/gas mark 4 and bake the rolls for about 5 minutes, then cut lengthwise and divide the aubergine slices between the bottom halves. Top with feta and rocket, add the tops and serve.

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